Wild Mushroom Soup With Cannellini Beans Pearled Barley Recipes

WILD MUSHROOM AND BARLEY SOUP

Steps:

• 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.

MUSHROOM-BARLEY SOUP WITH CANNELLINI BEANS AND CABBAGE

Steps:

• Place the barley in a pressure cooker or large soup pot, add the vegetable broth, and bring to a boil. If pressure cooking, lock the lid in place and bring to high pressure; cook under pressure for 18 minutes. (In an Instant Pot, just set the pressure to high and set the timer for 18 minutes.) Bring pressure down with a quick release method.
• If cooking in a regular soup pot, lower the heat and simmer, covered, for 30 to 40 minutes.
• While the barley is cooking, cook the onion in a non-stick skillet over medium-high heat until it softens and begins to brown; adding a pinch of baking soda will speed up the browning. Once it's beginning to brown, add the garlic and mushrooms and a little salt and pepper, reduce the heat, cover, and cook, stirring regularly, until mushrooms soften, about 3 to 4 minutes. Add the thyme and sherry and cook until the alcohol cooks off.
• Once the barley is cooked, add the mushrooms to the barley along with the sliced cabbage and paprika. If there are dried bits in the skillet, use a little of the water to deglaze it, and add that and the remainder of the 4 cups of water to the pot too. Add the cannellini beans and simmer, covered, for about 30 minutes, until the cabbage is tender, adding extra water if it gets too thick.
• Stir in the lemon juice just before serving and add more salt and pepper to taste.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

CREAM OF WILD MUSHROOM AND BARLEY SOUP

Steps:

• Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
• Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
• Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
• Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.