Mushroom Barley Soup
User Reviews
5
Mushroom Barley Soup
Description
This Mushroom Barley Soup uses soaked dried mushrooms along with cremini mushrooms to build a rich flavor foundation. Pearl barley is simmered separately until tender yet firm, then combined with sautéed shallots and celery in butter. Fresh and chopped dried mushrooms are added and cooked, then the broth is thickened with flour and finished with chicken stock or vegetable broth, Worcestershire sauce, and a touch of cream. Fresh sage adds subtle herbal notes.
The texture is a satisfying mix of chewy barley and tender mushrooms, with a creamy body from the dairy. The soup is gently simmered to marry flavors without overcooking the barley or diminishing mushroom texture.
Serve the soup warm, garnished with grated Parmesan cheese to add a savory, umami finish. It can stand alone or accompany crusty bread as a full meal. Adjust thickness with added stock or cream when reheating.
Because the soup thickens as it stands, you may add more broth, cream, or water to loosen it. Straining the mushroom soaking liquid removes sediment and enhances the broth flavor.
Ingredients
- 1 ounce dried mushrooms
- 1 cup pearl barley rinsed
- salt fresh cracked
- black pepper fresh cracked
- 1 lb cremini mushrooms
- 4 Tbsp butter
- 2 large shallot minced, about a cup
- 1 cup celery finely sliced inner stalks and leaves
- 1/4 cup dry sherry
- 1/4 cup flour
- 48 ounces chicken stock or vegetable broth
- sage fresh leaves, a sprig
- 1 tsp Worcestershire sauce
- 1 cup half and half or heavy cream; evaporated milk or cashew cream can also be used
garnish
- Parmesan Cheese grated
Instructions
- Put the dried mushrooms in a small bowl or jar and pour boiling water over them to cover. Stir well, and let sit for 30 minutes. Drain and rough chop the mushrooms and set aside. Note: the soaking water is full of flavor and can be added to the soup, but first you must remove any sediment. The best way to do this is to strain the liquid through a filter like a coffee filter which will trap the fine sediment.
- While the mushrooms are soaking bring a pot of water to a boil and add a teaspoon of salt. When the water boils add the barley and boil gently, uncovered, for 20 minutes, or until the barley is tender but not mushy. Drain.
- While the barley is cooking brush any dirt from the fresh mushrooms. Trim the stem ends and chop half of the quantity of mushrooms. Thinly slice the remaining half. Set aside.
- Melt the butter in a large Dutch oven or soup pot and saute the shallots and celery for a couple of minutes. Add the fresh and dried mushrooms to the pot and sauté everything for about 10 minutes, stirring often, while the mushrooms lose their moisture and brown a bit.
- Add the sherry to the pan and let it bubble to evaporate for a minute or two.
- Sprinkle the flour into the pot and stir to cook briefly.
- Slowly add the chicken stock to the pan, along with the fresh sage, stirring as you add it. Bring the stock up to a simmer, stirring often as it heats and thickens slightly. Add salt and fresh cracked black pepper to taste.
- Add the barley to the pan, along with the cream. Mix everything together. Let simmer, partially covered, for several minutes to allow the flavors to mingle.
- Taste to adjust the seasonings and then serve with a shower of freshly grated Parmesan cheese and more fresh cracked black pepper.
Notes
- Soak dried mushrooms for 30 minutes and strain the soaking liquid through a fine filter to avoid sediment if adding to the soup.
- Cook barley until tender but still firm to prevent mushiness in the finished soup.
- Leftover soup thickens; thin with stock, cream, or water when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 334mg | 14% |
| Potassium | 668mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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