Wild Mushroom And Barley Soup Recipes

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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 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

HEALTHY DRIED MUSHROOM AND BARLEY SOUP

If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 17



Healthy Dried Mushroom and Barley Soup image

Steps:

  • Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
  • Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
  • Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.

1 ounce dried porcini mushrooms (about 1 cup)
3 cups boiling water
2 tablespoons olive oil
2 medium carrots, finely diced
1 medium onion, diced
8 ounces cremini mushrooms, thinly sliced, optional
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons sherry vinegar
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme
1 cup pearl barley
4 cups low-sodium vegetable or mushroom broth
1/4 cup sour cream, for serving
Chopped fresh parsley, for serving
4 slices hearty white or sourdough bread, for serving

BEEF MUSHROOM BARLEY SOUP

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Provided by Wendellian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 3h25m

Yield 6

Number Of Ingredients 8



Beef Mushroom Barley Soup image

Steps:

  • Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
  • Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
  • Pour beef stock into the pot.
  • Stir pearl barley into the stock.
  • Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
  • Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1 ½ onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7 ½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

MUSHROOM BARLEY SOUP

A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield about 11 servings (2-3/4 quarts).

Number Of Ingredients 15



Mushroom Barley Soup image

Steps:

  • In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

Nutrition Facts : Calories 220 calories, Fat 13g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon canola oil
2 cups finely chopped onions
1 cup diced carrots
1/2 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) chicken broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon salt, optional
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley

MUSHROOM BARLEY SOUP

Categories     Soup/Stew     Herb     Mushroom     Onion     Barley     Carrot     Sherry     Winter     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 15



Mushroom Barley Soup image

Steps:

  • In a small bowl soak dried mushrooms (if using) in the boiling water 20 minutes and transfer to a cutting board, reserving liquid. Discard stems of shiitake (if using) and slice mushrooms thin. Strain reserved liquid through a fine sieve lined with a dampened paper towel into another small bowl.
  • In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until golden. Add onions and cook, stirring, until pale golden. Add white mushrooms, dried mushrooms (if using), and soy sauce and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil until evaporated.
  • Add broth, water, strained mushroom-soaking liquid, barley, carrots, and dried herbs to mushroom mixture and simmer, covered, 1 hour. Season soup with salt and pepper. Soup may be prepared up to this point 4 days ahead (cool uncovered before chilling covered.)
  • Just before serving, stir in parsley.

1 ounce dried shiitake mushrooms or other dried mushrooms such as porcini, morels, or chanterelles if desired
1 cup boiling-hot water if using dried mushrooms
6 garlic cloves, chopped fine
1/4 cup olive oil
3 medium onions, chopped fine
2 pounds white mushrooms, sliced thin
1 tablespoon soy sauce
1/2 cup medium-dry Sherry
5 cups chicken broth
5 cups water
1 cup pearl barley
8 carrots, sliced diagonally 1/2 inch thick
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
1/3 cup minced fresh parsley leaves

HEALTHY MUSHROOM SOUP

Make this hearty mushroom soup with pearl barley for a filling and healthy lunch or supper. Serve with a dollop of soured cream and crusty bread on the side

Provided by Diana Henry

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 1h

Yield Serves 4-6

Number Of Ingredients 10



Healthy mushroom soup image

Steps:

  • Cover the porcini mushrooms with 750ml boiling water and leave to soak.
  • Heat the olive oil and butter in a large saucepan and add the chopped mushrooms, carrot and celery. Fry over a medium-high heat for around 10 mins or until the carrots are beginning to turn dark gold. Add the barley and stir the mixture for about 2 mins, then pour in the stock.
  • Drain the porcini, retaining the soaking liquor, and cut up any large bits. Add these to the pan, along with the liquor. Bring to the boil, then turn the heat down and simmer for 30 mins (it might take a bit longer) until the barley is tender. Taste for seasoning. Stir in the dill. Serve with a dollop of soured cream on top of each bowlful and crusty bread on the side.

Nutrition Facts : Calories 217 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

30g dried porcini mushrooms
1½ tbsp olive oil
20g unsalted butter
250g mushrooms , roughly chopped
1 medium carrot , peeled and finely diced
1 celery stick , finely diced
200g pearl barley
800ml chicken, beef or veal stock
small bunch of dill , leaves chopped
soured cream and crusty bread, to serve

DEB'S MUSHROOM & BARLEY SOUP

Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. -Debra Kamerman, New York, New York

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 12



Deb's Mushroom & Barley Soup image

Steps:

  • Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker., In a large bowl, mix egg and remaining salt. Add turkey; mix lightly but thoroughly. Shape into 1-1/4-in. balls; drop gently into slow cooker. Cook, covered, on low until vegetables and barley are tender, 6-8 hours.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.

1 pound sliced baby portobello mushrooms
3 medium carrots, finely chopped
3 celery ribs, finely chopped
1 medium onion, finely chopped
1 cup medium pearl barley
1 teaspoon dried thyme
1 teaspoon pepper
5 cups water
4 cups beef stock
3 teaspoons salt, divided
1 large egg, lightly beaten
1 pound ground turkey

WALKERS' WILD MUSHROOM, BACON & BARLEY BROTH

This is the perfect welcome-home warmer after a cold country walk, simply add some crusty bread

Provided by Good Food team

Categories     Lunch, Soup

Time 1h35m

Number Of Ingredients 12



Walkers' wild mushroom, bacon & barley broth image

Steps:

  • Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.
  • Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.
  • Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.
  • When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.

Nutrition Facts : Calories 290 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.75 milligram of sodium

200g pack bacon lardons or rashers
2 onions
4 medium carrots
3 celery sticks
2 garlic cloves , crushed
1 sprig rosemary and thyme
30g pack dried porcini or dried mixed wild mushrooms
1 glass white wine
1 ½l chicken stock
175g pearl barley , well rinsed
1 small head spring greens or chunk of Savoy cabbage
parmesan or any strong hard cheese, grated, to serve

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



Very Easy Mushroom Barley Soup image

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

¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

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

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