MUSHROOM, KALE, AND BARLEY SOUP
Be sure to use a good quality (or homemade) stock for this soup for best flavor. If you have to use broth or bouillon cubes, add some celery and carrots, at least, to better flavor the broth (add the carrots and celery with the onions in the recipe).
Provided by threeovens
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to a boil and cook the barley until just tender, about 20 to 22 minutes; drain and reserve.
- Meanwhile, heat the oil in a soup pot, over medium high heat, and add the mushrooms and cook until browned; add the onions and garlic and cook until the onions are soft, about 12 to 15 minutes.
- Add the kle and cook until wilted; season with salt, pepper, and nutmeg.
- Stir in the stock, 2 cups water, and dried mushrooms; bring to a boil, then lower heat, cover, and cook until the dried mushrooms are tender, about 7 or 8 minutes.
- Stir in the reserved barley and heat through.
- Serve in shallow bowls with shaved cheese on top.
Nutrition Facts : Calories 572.9, Fat 17.9, SaturatedFat 2.9, Cholesterol 6.8, Sodium 394.7, Carbohydrate 85.8, Fiber 13.6, Sugar 17.3, Protein 30.5
WINTER MARKET SOUP
Pearl barley and dried mushrooms add body and texture, and a splash of white wine gives just the right amount of acid. Balanced with a handful of your favorite fresh herbs and a healthy shower of Parmigiano Reggiano, it's a one-pot meal that I go back to again and again when I need something warming and satisfying.
Provided by Seamus Mullen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Using a fine mesh strainer, rinse the barley under cold, running water. Set aside.Remove and discard the stems of the mushrooms. Slice the caps, set aside.Remove the leafy parts of the kale leaves from the tougher stems. Tear or cut into bite-sized pieces, and set aside.
- Using a sharp vegetable peeler, peel the butternut squash. Cut into 1/2-inch chunks, set aside.Peel and cube the carrot. Set aside.Peel, trim, and slice the garlic cloves. Set aside.
- Set a large Dutch oven or heavy-bottomed pot over medium-high heat, and drizzle in half of the olive oil.Once the pot is hot, add the mushrooms. Saute for a few minutes until slightly softened and light brown in color. Add the kale, followed by the garlic. Stir until slightly wilted. Season with salt and pepper, to taste. Deglaze the pan with the cider vinegar, scraping up any browned bits off the bottom.
- Pour the kale/mushroom mixture onto a plate, set aside.Place the pot back on the heat, drizzle in more of the olive oil, and add the carrots, squash, and pearl onions to the pot. Cook for a few minutes, to add a little color to the vegetables. Add the barley to the pot and stir and toast for a few seconds. Add the white wine to the pot and stir to scrape up any browned bits from the bottom of the pot. Cook until the alcohol has evaporated, about a minute.Add the dried mushrooms to the pot. Cover everything with the mushroom or vegetable stock. Season with salt and pepper, cover, and bring to a simmer. Continue to cook the soup until the vegetables have softened and the barley is cooked, about 25 to 30 minutes.
- Add the kale/mushroom mixture back to the pot, and stir to combine. Taste the soup, and adjust the salt, pepper, and apple cider vinegar, if needed.Ladle the soup into a wide, shallow bowl. Garnish with freshly grated lemon zest, Parmesan cheese, and fresh horseradish. Finish with a few torn leaves of fresh herbs, and serve immediately.
VERY EASY MUSHROOM BARLEY SOUP
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
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
BARLEY BEEF AND KALE SOUP
With the cold ontario weather coming soon I am preparing some soups ahead of time for fast meals. I froze this soup in individual portions for a quick meal for work. Great healthy and hearty dish.
Provided by franrobson
Categories Chowders
Time 1h19m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy saucepan over medium heat.
- Add onion, stewing beef and mushrooms.
- Cook until meat is well browned.
- Add beef broth, red wine, barley, carrots and celery, thyme and salt and bring to boil.
- Reduce heat, cover and simmer 1 hour or until barley and meat are almost tender.
- Add kale.
- Cover and cook 5-10 minutes more or until kale is cooked.
Nutrition Facts : Calories 255.5, Fat 13.4, SaturatedFat 4.7, Cholesterol 38.3, Sodium 425.8, Carbohydrate 15, Fiber 3.5, Sugar 2.6, Protein 14.1
WINTER VEG AND BARLEY SOUP
This healthy soup is brimming with goodness, but certainly won't leave you feeling deprived either.
Provided by veganbrum
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
- Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
- Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.
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- Begin by placing flat-leaf parsley, thyme, rosemary, bay leaf, whole black peppercorns, and parmesan rind in a piece of cheesecloth to make a bouquet garni. Tie the cheesecloth into a small sack. (tea-ball is ok if you don't have cheesecloth)
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- When all kale is stemmed, pile leaves and slice into ribbons. Then cut across kale in one direction.Leave pile intact and cut across the other direction.This essentially gives you squares of kale and avoids over-chopping it.
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