Pam Andersons Mushroom Barley Soup Recipes

Steps:

• In an 8-cup glass measuring cup or other microwave-safe container, stir together dried mushrooms and vegetable broth. Transfer to microwave and cook until steamy-hot and mushrooms have softened, about 5 minutes.
• Meanwhile, heat oil in large pot over medium-high heat. Add onion and cook, stirring, until golden brown, about 5 minutes. Add cremini mushrooms and cook until well browned, 5 to 7 minutes. Add thyme, hot broth mixture, and barley; bring to a simmer. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, about 10 minutes.
• Whisk in miso. If mixture seems too thick, add enough water to reach desired consistency. Season with salt and pepper; serve hot.

Steps:

• Place the meat and a pinch of salt in a 3-to-4-quart soup pot. Add water to cover. Bring to a boil, skim the foam from the surface, cover, reduce the heat and simmer gently for one hour.
• Add the carrot, celery, onion, parsnip and/or parsley root, knob celery and parsley sprigs.
• Remove the dried mushroom caps from their soaking liquid and chop coarsely. Add to the soup. If the soaking liquid is not sandy, add it to the soup.
• Simmer for one hour, then add the barley. Simmer for 30 minutes to one hour more, or until the meat is very tender. If the soup thickens too much add a little boiling water as needed.
• Remove the meat, trim off the fat and cut in chunks or spoonsize pieces. Return to the pot. Vegetables can be diced and returned to soup or eliminated, as you prefer.
• Skim the fat from the surface of the soup. Season to taste and sprinkle in the dill if desired. Serve each portion of soup and meat with half a large (or 1 small) boiled potato.

Steps:

• In a very large soup pot, combine all the stock ingredients. Bring to a boil and then simmer for two hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
• Now it is time to make the soup. First, taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, pearl barley, and sliced mushrooms. Bring to a boil and then add the tomato paste, bay leaves, and parsley. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes You might need to add a little water if too much liquid has evaporated.

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.

Steps:

• Cover dried mushrooms with 1 cup hot water, and set aside for 20 minutes. Drain, reserving liquid. Finely chop mushrooms.
• Heat oil in heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color. Add garlic, and sauté for 30 seconds.
• Add fresh mushrooms, and sauté for 5 minutes, until they begin to release liquid.
• Raise heat and add barley; sauté until it begins to color. Add broth and sherry. Strain mushroom-soaking liquid and add to pot along with reconstituted mushrooms. Season with salt and pepper, and simmer for about 40 minutes, until barley is tender. Stir in vinegar; adjust seasonings and serve.

Steps:

• In a large soup pot, combine all the stock ingredients. Bring to a boil and simmer for 2 hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
• Taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, parsley, pearl barley and sliced mushrooms. Bring to a boil and then add the tomato paste and bay leaves. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes. You can add a little water if too much liquid has evaporated.