Wild Mushroom And Barley Soup Recipes

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WILD MUSHROOM AND BARLEY SOUP

Dried mushrooms and fresh veggies are simmered in a thyme and sherry flavored stock to create an easy and delicious soup fancy enough for company. NOTE: Sherry can be substituted as instructed here on Zaar or by using an equal amount of apple or orange juice to which a teaspoon of vanilla, orange or almond extract has been added. Recipe courtesy of Chef David Paquet, owner of Niagara Gourmet, St. Catharines, Ontario L2R 2B2 www.niagaragourmet.ca Posted for World Tour 2005, Canada

Provided by Mamas Kitchen Hope

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10



Wild Mushroom and Barley Soup image

Steps:

  • Heat water to steaming and add mushrooms.
  • Cover and let stand for at least 20 minutes until soft.
  • Strain, reserve broth and chop mushrooms.
  • Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
  • Add celery and carrots, cook 5 minutes.
  • Add mushrooms, cook 2 minutes.
  • Add Sherry and cook until almost evaporated.
  • Stir in mushroom broth (reserved liquid from soaking), stock & barley.
  • Simmer 30 minutes until almost tender.
  • Stir in thyme, salt & pepper.
  • Simmer 5 to 10 minutes until tender.
  • For Vegetarian use the Vegetable stock.

Nutrition Facts : Calories 208.7, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 355.6, Carbohydrate 34, Fiber 6.5, Sugar 2.1, Protein 5.2

1 liter water or 4 1/4 cups water
30 g dried mushrooms or 1 1/2 ounces dried mushrooms, any variety
1 tablespoon butter
1 onion, finely diced
1 stalk celery, finely diced
1 carrot, finely diced
1/4 cup sherry wine
1/2 liter vegetable stock or 1/2 liter chicken stock
1 cup pearl barley
2 teaspoons thyme, chopped

WILD MUSHROOM BARLEY SOUP WITH FLANKEN (BEEF SHORT RIBS)

This soup looks very clean and modern -- not the way Grandma served it. The next day, you can mix leftovers up into old-fashioned style "thick soup."

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 15



Wild Mushroom Barley Soup with Flanken (Beef Short Ribs) image

Steps:

  • Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.
  • In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.
  • On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
  • Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.
  • To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.
  • Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.

1 ounce dried porcini mushrooms
3 quarts water
1 tablespoon canola oil
3 pounds short ribs or flanken
1 large Spanish onion, chopped
6 cloves garlic
6 ounces oyster mushrooms (cut into small bouquets)
1/2 pound shiitakes, stemmed
3 to 3 1/2 ounces enokis
Salt and freshly ground black pepper
1 cup barley, cooked in stock
Mustard-Horseradish Sauce, recipe follows
1 serrano or jalapeno
1/4 cup prepared horseradish
1/4 cup Dijon mustard

WILD RICE, MUSHROOM & BARLEY SOUP

Delicious low-cal soup. You may want to add some meat and I love it with chicken sausages (sliced) and parmesan cheese sprinkled on top.

Provided by coxva

Categories     Stocks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13



Wild Rice, Mushroom & Barley Soup image

Steps:

  • Heat oil in large saucepan. Add mushrooms, onion, bell pepper and garlic. Cook stirring 8 - 10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes before serving. Ladle into bowls, serve with warm dark bread or fesh bagels.

Nutrition Facts : Calories 195.1, Fat 4.2, SaturatedFat 0.6, Sodium 626.2, Carbohydrate 35.4, Fiber 6.5, Sugar 4, Protein 6.7

1 tablespoon olive oil
8 ounces mushrooms
1 onion, diced
5 garlic cloves, minced
1 whole red pepper, seeded and diced
6 cups water or 6 cups vegetable broth
1/2 cup pearl barley
1/4 cup wild rice or 1/4 cup brown rice
2 teaspoons Dijon mustard
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon salt (or 1/4 tsp if salted broth is used)
1/2 teaspoon black pepper

CREAM OF WILD MUSHROOM AND BARLEY SOUP

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12



Cream of Wild Mushroom and Barley Soup image

Steps:

  • Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
  • Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
  • Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
  • Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.

1/4 cup extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
5 cups thinly sliced cremini mushrooms
2 tablespoons finely chopped fresh rosemary
1/4 cup unbleached, nonbromated flour
1/2 cup dry red wine
4 cups beef stock or chicken stock
1 cup pearled barley
1 cup unsweetened oat milk
Fresh dill, for garnish

WILD MUSHROOM AND BARLEY PILAF

Another Heart Healthy recipe. This recipe features Portobellos, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.

Provided by Debbwl

Categories     Low Cholesterol

Time 1h10m

Yield 12 1/2 cup

Number Of Ingredients 9



Wild Mushroom and Barley Pilaf image

Steps:

  • Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
  • Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
  • Remove from the heat. Stir in the dillweed.

1 tablespoon vegetable oil
8 ounces portabella mushrooms, coarsely chopped
1 small onion, chopped
2 garlic cloves, minced
1 1/4 cups pearl barley, uncooked
3 cups fat-free low-sodium chicken broth or 3 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dill weed, snipped or 2 teaspoons dried dill

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