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
MACROBIOTIC MUSHROOM BARLEY SOUP
Make and share this Macrobiotic Mushroom Barley Soup recipe from Food.com.
Provided by Mad-catter
Categories Grains
Time P1DT45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place mushrooms, barley, water, kombu, and ginger in a pot. Bring to a boil and simmer 40 minutes or until barley is softened. With a handheld food processor, whiz the rolled oates into almost a flour.
- Heat the oil in a skillet over medium heat and saute the onions. Add the flour and saute with onions, coating them well. Take 1/2 cup of soup from the pot and slowly stir it into onion-flour mixture, avoiding lumping. Add to soup mixture.
- Dilute miso in a cup with some of the soup. Add this liquid to the soup and let simmer 5 minutes. Right at the end, squeeze the lemon juice, if desired, into the soup. Garnish and serve.
- Feel free to build on this soup with corn kernels, diced celery, and roasted red pepper toward the end.
Nutrition Facts : Calories 184.5, Fat 7.6, SaturatedFat 1.1, Sodium 13, Carbohydrate 25.9, Fiber 5.3, Sugar 3, Protein 4.6
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