ROASTED BEEF, MUSHROOM, AND BARLEY SOUP
Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.
Nutrition Facts : Calories 415 g, Fat 19 g, Fiber 4 g, Protein 32 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
Make and share this Mushroom Barley Soup recipe from Food.com.
Provided by BoxOWine
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- remove stems from mushrooms.
- slice caps and set aside.
- chop stems.
- melt butter in heavy large soup pot over medium heat.
- do not let butter brown.
- add onion, leek, carrrots, celery, and garlic.
- saute until tender, about 8 minutes, stirring constantly.
- add mushrooms, cook 2 minutes.
- add chicken stock, barley, potato, and bay leaves.
- bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
- season to taste with salt and pepper.
- remove bay leaves and discard.
Nutrition Facts : Calories 238.3, Fat 10.1, SaturatedFat 5.5, Cholesterol 20.3, Sodium 1141.5, Carbohydrate 26.6, Fiber 4.9, Sugar 4.9, Protein 11.7
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
MUSHROOM-BARLEY SOUP
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
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
MOOSEWOOD MUSHROOM BARLEY SOUP!
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
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.
MUSHROOM BARLEY SOUP
Rich, hearty and full of mushroom flavor, you could also change this up to preference by adding meat or tofu. Nice Fall recipe that's sure to warm you up. Made with my recipe for Mushroom Stock
Provided by Bonnie G 2
Categories One Dish Meal
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy, 3- to 5- quart pot, combine the barley with the roasted mushroom stock or water and bring to a boil over high heat.
- Reduce the heat to low and simmer, partially covered, until the barley is tender, 35 to 45 minutes.
- In a hot sauté pan over high heat, sauté the mushrooms, onion, celery, and carrots for 1 minute, stirring constantly.
- Add the olive oil and continue sautéing over high heat, stirring to prevent browning, for 3 to 5 minutes.
- Transfer the vegetables to a large soup pot or Dutch oven and pour in the broth.
- Add the kale, dill, cooked barley, and soy sauce and cook just until the kale wilts and the soup is warmed throughout.
Nutrition Facts : Calories 151.9, Fat 4.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 35.6, Carbohydrate 24.2, Fiber 5.2, Sugar 3.2, Protein 4.9
MUSHROOM BARLEY SOUP
Variation of beef & barley soup recipe that was listed on the box of barley I bought. Perfect hearty (and heart healthy) meal idea and an easy weekend cooker for a whole week's worth of lunches. I've made the recipe for myself with much more garlic (4 cloves), but most people who've tried that amount agree it has too much for their taste.
Provided by johnnyBourbon
Categories Clear Soup
Time 1h40m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 13
Steps:
- wash all vegetables under cold water. dab mushrooms with damp paper towel to clean, then remove their stems and discard. quarter-cut mushrooms. mince garlic. dice onions. cut celery into bite-sized pieces as they will reduce a bit during cooking. peel, then cut carrots into relatively thin slices. open can of corn and drain. open can of tomatoes-pour entire contents into bowl and break up tomatoes into smaller pieces (do not drain the liquid from the can, that will be used in the recipe as well).
- heat vegetable oil in large pot. add onions and garlic. cook over low heat until onions are tender.
- add carrots and celery. cook for about 5-10 minutes.
- add all remaining ingredients-except for corn, pepper and ginger. stir. bring to a boil.
- cover, reduce heat to simmer. simmer for 50 minutes. if too much water steams off, add additional water. stir occasionally.
- add corn and season with pepper and ginger to taste. simmer for an additional 5-10 minutes with cover off.
Nutrition Facts : Calories 141.3, Fat 3, SaturatedFat 0.5, Cholesterol 0.1, Sodium 365.5, Carbohydrate 26.7, Fiber 5.1, Sugar 5.2, Protein 5.8
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