Moosewood Mushroom Barley Soup Recipes

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MUSHROOM-BARLEY SOUP



Mushroom-Barley Soup image

Soup made without meat or meat broth can be insipid. That's why most people think pea soup needs ham and mushroom-barley soup needs beef. But it's possible to make a satisfying, even hearty, vegetarian soup if you choose your ingredients carefully and extract every bit of flavor from them. Enter this mushroom-barley soup, a vegetarian dish with real body, texture and depth of flavor. The key ingredient here is dried porcini, which can be reconstituted in hot water in less than 10 minutes, giving you the best-tasting mushrooms you can find outside the woods and an intensely flavored broth that rivals beef stock. Don't forget to toast the barley while really browning the mushrooms and carrots - it lends a deep warmth.

Provided by Mark Bittman

Categories     one pot, soups and stews, times classics, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 ounce dried porcini mushrooms (about 1 cup)
2 tablespoons olive oil
1/4 pound shiitake or button mushrooms, stemmed and roughly chopped
3 medium carrots, peeled and sliced
1 cup pearl barley
Salt and pepper
1 bay leaf
1 tablespoon soy sauce

Steps:

  • Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
  • Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 4 grams

HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK



Hungarian Mushroom Soup, from the Moosewood Cookbook image

As I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice. This is from Marie on another recipe site. Mega suggested the following: "One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. " Give it a try!

Provided by Nana Lee

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces mushrooms, -sliced
2 cups onions, chopped
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 teaspoons dill weed
1 tablespoon Hungarian paprika
1 tablespoon tamari soy sauce
1 teaspoon salt
2 cups stock
2 teaspoons lemon juice, -fresh
1/4 cup parsley, chopped
fresh ground black pepper, -to taste
1/2 cup sour cream

Steps:

  • Saute onions in 2 Tbsp stock, salt lightly.
  • A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
  • Cover and simmer 15 minutes.
  • Melt butter in large saucepan.
  • Whisk in flour and cook, whisking, a few minutes.
  • Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
  • Stir in mushroom mixture and remaining stock.
  • Cover and simmer 10-15 minutes.
  • Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
  • Serve garnished with parsley.

Nutrition Facts : Calories 226.9, Fat 14.3, SaturatedFat 8.5, Cholesterol 38.8, Sodium 947.2, Carbohydrate 20, Fiber 3.1, Sugar 6.5, Protein 7.6

QUICK MUSHROOM BARLEY SOUP



Quick Mushroom Barley Soup image

I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I've been fixing it ever since. -Edie Irwin, Cornwall, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped carrot
1/3 cup chopped onion
2 cups water
3/4 cup quick-cooking barley
2 tablespoons all-purpose flour
3 cups whole milk
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender., In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 654mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

VERY EASY MUSHROOM BARLEY SOUP



Very Easy Mushroom Barley Soup image

I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.

Provided by SANDI149

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

Steps:

  • Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g

MUSHROOM-BARLEY SOUP



Mushroom-Barley Soup image

Shiitake mushrooms and barley make this a very nutritious soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9

2 tablespoons unsalted butter
1 medium yellow onion, diced small
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper
10 ounces button mushrooms, trimmed and sliced
4 cups chicken or vegetable broth
1 ounce dried sliced shiitake mushrooms
1 cup quick-cooking barley

Steps:

  • In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.

Nutrition Facts : Calories 201 g, Fat 5 g, Fiber 6 g, Protein 8 g, SaturatedFat 3 g

BEEFY MUSHROOM BARLEY SOUP



Beefy Mushroom Barley Soup image

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

Provided by Karen Hemzacek

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
¼ cup pearl barley
¼ cup sour cream

Steps:

  • Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  • In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  • Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 11 g, Cholesterol 41.2 mg, Fat 17.2 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 6.1 g, Sodium 422.3 mg, Sugar 2.8 g

MOOSEWOOD MUSHROOM BARLEY SOUP!



Moosewood Mushroom Barley Soup! image

I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!

Provided by TishT

Categories     Onions

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup pearl barley, raw
6 1/2 cups stock or 6 1/2 cups water
1/2 teaspoon salt
3 tablespoons tamari soy sauce
4 tablespoons dry sherry
3 tablespoons butter
2 cloves garlic, minced
1 cup onion, chopped
1 lb fresh mushrooms, sliced
fresh ground black pepper

Steps:

  • Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
  • Add remaining stock or water, tamari and sherry.
  • Saute onions and garlic in butter.
  • When they soften, add mushrooms and 1/2 tsp salt.
  • When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
  • Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
  • Taste to correct seasoning.

MRS. KOSTYRA'S MUSHROOM BARLEY SOUP



Mrs. Kostyra's Mushroom Barley Soup image

Mrs. Kostyra used Polish borowik mushrooms in this recipe, but dried porcini work just as well. Martha made this recipe on Cooking School episode 308.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 ounces dried mushrooms, such as Polish borowik or porcini
2 cups warm water
6 ounces pearl barley, washed
10 cups Beef Stock Mrs. Kostyra's Beef Stock
4 tablespoons unsalted butter
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1/2 to 3/4 cup sour cream (optional)
3 tablespoons all-purpose flour (optional)
1/4 cup finely chopped fresh dill

Steps:

  • Place the mushrooms in a small bowl. Add water and let soak overnight. Transfer mushrooms and soaking liquid to a small saucepan. Cook over medium heat until the mushrooms are tender, about 40 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop mushrooms; set aside.
  • Add barley to a small saucepan with 3 cups stock. Bring to a boil and let simmer until the barley is tender, about 45 minutes. Stir in butter; set aside.
  • In a medium saucepan, bring the remaining 7 cups stock to a boil with the carrots, celery, and reserved mushrooms and soaking liquid. Stir in the cooked barley mixture. Season with salt and pepper.
  • In a small bowl, stir together the sour cream and the flour. While stirring, slowly add 1 cup of the stock. Stir into soup with dill. Serve immediately.

POLISH CREAMED MUSHROOM BARLEY SOUP



Polish Creamed Mushroom Barley Soup image

Make and share this Polish Creamed Mushroom Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

2 quarts water
3 medium carrots, finely chopped (about 1 1/2 c.)
3 medium celery ribs, finely chopped (about 1 1/2 c.)
1 lb medium barley
coarse sea salt
fresh ground pepper
1 1/2 lbs mushrooms, coarsely chopped
1 medium onion, coarsely chopped (about 1 cup)
2 tablespoons butter
6 cups chicken broth
1 cup heavy cream
3 teaspoons Kitchen Bouquet (liquid) or 3 teaspoons maggi seasoning (liquid)
finely chopped parsley, for garnish

Steps:

  • In a 6-8 quart pot, combine 2 quarts of fresh cold water with the chopped carrots and celery; bring to a rolling boil over med-high heat.
  • Add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary.
  • Meanwhile, in a large skillet, over medium heat, saute the mushrooms and onion in butter until the mushrooms exude their liquid and the liquid evaporates; do not overcook.
  • Add the mushroom mixture to the barley and cook another 15 minutes, stirring often.
  • Stir in the broth and return to a boil; stir in the cream; season with Maggi, salt, and pepper.
  • Serve very hot in deep or wide bowls, sprinkled with parsley.

Nutrition Facts : Calories 394.3, Fat 16.6, SaturatedFat 9.3, Cholesterol 48.4, Sodium 643.1, Carbohydrate 49.9, Fiber 11.8, Sugar 4.7, Protein 14.5

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

This is the soup that inspired the Campbell's "Mmm Good" campaign.

Provided by Dawn Lerman

Yield 8-10 bowls

Number Of Ingredients 19

3 pounds beef bones
1 pound chuck, cubed
1 onion, quartered
4 celery stalks, sliced in half
4 carrots, sliced in half
1 bay leaf
Water to cover
64 ounces beef stock
Salt and pepper to taste
Beef from stock (see note)
1 large onion, quartered
8 celery stalks, diced
2 parsnips, diced
8 carrots, cut into rounds
1 bunch of parsley, finely chopped
1 cup pearl barley
1 pound fresh white button mushrooms, sliced
2 tablespoons tomato paste
2 large bay leaves

Steps:

  • In a very large soup pot, combine all the stock ingredients. Bring to a boil and then simmer for two hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
  • Now it is time to make the soup. First, taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, pearl barley, and sliced mushrooms. Bring to a boil and then add the tomato paste, bay leaves, and parsley. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes You might need to add a little water if too much liquid has evaporated.

DEB'S MUSHROOM & BARLEY SOUP



Deb's Mushroom & Barley Soup image

Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. -Debra Kamerman, New York, New York

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound sliced baby portobello mushrooms
3 medium carrots, finely chopped
3 celery ribs, finely chopped
1 medium onion, finely chopped
1 cup medium pearl barley
1 teaspoon dried thyme
1 teaspoon pepper
5 cups water
4 cups beef stock
3 teaspoons salt, divided
1 large egg, lightly beaten
1 pound ground turkey

Steps:

  • Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker., In a large bowl, mix egg and remaining salt. Add turkey; mix lightly but thoroughly. Shape into 1-1/4-in. balls; drop gently into slow cooker. Cook, covered, on low until vegetables and barley are tender, 6-8 hours.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.

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