Wild Mushroom and Barley Soup
photo by Riverside Len
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1000.0 ml water or 1005.50 ml water
- 30 g dried mushrooms or 42.52 g dried mushrooms, any variety
- 14.79 ml butter
- 1 onion, finely diced
- 1 stalk celery, finely diced
- 1 carrot, finely diced
- 59.14 ml sherry wine
- 500.0 500.0 ml vegetable stock or 500.0 ml chicken stock
- 236.59 ml pearl barley
- 9.85 ml thyme, chopped
directions
- Heat water to steaming and add mushrooms.
- Cover and let stand for at least 20 minutes until soft.
- Strain, reserve broth and chop mushrooms.
- Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
- Add celery and carrots, cook 5 minutes.
- Add mushrooms, cook 2 minutes.
- Add Sherry and cook until almost evaporated.
- Stir in mushroom broth (reserved liquid from soaking), stock & barley.
- Simmer 30 minutes until almost tender.
- Stir in thyme, salt & pepper.
- Simmer 5 to 10 minutes until tender.
- For Vegetarian use the Vegetable stock.
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Reviews
-
The onions carmelized easily while the dried mushrooms were soaking. The packages of dried mushrooms at my store were in 1 oz. packages and I only used 1 pack. My family liked the soup very much. The soup was terribly thick and even though I added an additional 12 oz of beef stock it was still thick. I may solve that problem by cooking the barley in water and then adding it to the soup. I did add some sliced baby bella mushrooms to the vegetables when I was sautéing them. I'm glad that I made this recipe and I'm sure that I will make it again.
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Delicious and heart warming soup. I had a second bowl because I just couldn't get enough. I halved the amount of onion as I'm not a big fan and I just simply sauteed them for 5 minutes. I can't wait to have leftovers tomorrow because I know it will be even better, if that's even possible. Thank you.
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This was really excellent. I made this vegan by using veggie broth and vegan butter. I also added a good handful of chopped fresh mushrooms in step 5. I agree that the onions too much, much longer to caramelize. I'm not sure I tasted the caramelization so I'd probably skip that step next time and just sautee them. I thought it tasted much better and richer the next day.
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I was excited to see a recipe that used dried mushrooms as well as barley so gave this a try. I've given it a mid-range rating because I thought the taste was just OK. It lacked a certain richness that I think mushrooms call for. Maybe if I had added some cream or more butter it would have fixed the problem, but didn't try that. I followed the recipe very closely, and even used my wonderful homemade beef stock which I thought would pretty much make any soup spectacular. It didn't. It's a nice first course kind of soup as far as the chunky and thick qualitites, so I served it before a roast beef entree. The flavor did go well, but it just lacked something (maybe a bottle of beer or a jar of beef gravy?) I don't think I'll make this again as is.
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RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.