Barley And Mushroom Recipe

Cream of Mushroom & Barley Soup EatingWell

WEBApr 18, 2024 · Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until …

Rating: 4.5/5(16)
1. Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until tender, 30 to 35 minutes.
2. Meanwhile, combine porcinis and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
3. Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they start to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute.
4. Add the soaking liquid and the remaining 3 cups broth; increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup has thickened, 18 to 22 minutes.

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Mushroom Barley Soup Recipe: Healthy and Delicious

WEBFeb 12, 2019 · Add the mushrooms, garlic, pepper, thyme and bay leaves. Sauté another 2 minutes. Add the barley and the broth. Raise the heat …

1. Heat the oil in a large stock pot or Dutch oven over medium high heat. Sauté the celery, carrots and onion about 5 minutes or until softened. Add the mushrooms, garlic, pepper, thyme and bay leaves. Sauté another 2 minutes.
2. Add the barley and the broth. Raise the heat to bring the contents to a boil. Then reduce the heat to medium low, cover and cook for about an hour or until the soup is thick and the barley is fully cooked. Stir periodically. Remove the bay leaves before serving.
3. Refrigerate the leftovers, which heat beautifully in the microwave. You'll probably need to add more water or broth before reheating because that barley steals all the available liquid.

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