HUNGARIAN BARLEY MUSHROOM SOUP RECIPE - (4.5/5)
Provided by á-68271
Number Of Ingredients 20
Steps:
- 1.In a soup pot on med heat, melt 1stick of butter or oil and add celery, carrots and onions to sweat until translucent. 2. Add tomatoes, seasonings, broths and meat (cook meat for a few minutes in a separate pan and rinse). Cook for one hour 3. Add in the barley. Note: Cook barley separately or it takes up all the broth. 4. Add mushrooms and potatoes. 5. Simmer on stove until barley has totally expanded and potatoes are d 6. Sour cream makes a great garnish but not necessary.
HUNGARIAN MUSHROOM SOUP
My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.
Provided by HAMM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g
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
GENEVA'S ULTIMATE HUNGARIAN MUSHROOM SOUP
A warm, filling soup that is a wonderful cool weather lunch or dinner and is especially great with a side of multi-grain bread! I load up on thickly cut mushrooms and use traditional Hungarian Sweet Paprika. Um! Definitely use the tomato and pepper. It gives it a totally different flavor. You may serve immediately or refrigerate and reheat. I find that the soup just as good if not better the next day. Use a ripe tomato. Also, if you can't find a Hungarian wax pepper, try another mild chile pepper and just use a smaller piece.
Provided by Genevajones
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes.
- Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 16.2 g, Cholesterol 18.9 mg, Fat 7 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 4.1 g, Sodium 573.1 mg, Sugar 6.7 g
HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK
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
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
MUSHROOM-BARLEY SOUP
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
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
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