Indulge in the delectable flavors of mushroom soup expertly crafted with hearty barley and wild rice, a recipe perfected by the culinary expertise of Steph Fine. This wholesome and comforting soup is a symphony of textures and flavors, offering a delightful balance of earthy mushrooms, tender barley, and nutty wild rice. It's a culinary journey that promises to warm your soul and tantalize your taste buds with every spoonful.
Let's cook with our recipes!
WILD RICE AND MUSHROOM SOUP
Steps:
- In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
- Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.
MUSHROOM SOUP WITH BARLEY AND WILD RICE FROM STEPH FINE
Steps:
- see above
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
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
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
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
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
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
WILD RICE AND BARLEY SOUP MIX
Warm up your loved ones on frosty winter nights with this hearty, stick-to-the-ribs soup mix. Layered in pretty bow-tied jars, it looks as good as it tastes. Include prep instructions!
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.
Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein.
WILD RICE-MUSHROOM SOUP
Looking for a delicious hearty soup? Try this flavorful classic made with all-natural yogurt.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Cook wild rice as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add celery, onion and mushrooms; cook about 5 minutes, stirring occasionally, until crisp-tender.
- Stir in flour, sugar and pepper. Stir in cooked wild rice, broth, ham and Worcestershire sauce; cover and simmer 10 minutes over medium heat. Stir in yogurt; heat just until hot (do not boil).
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 6 g, TransFat 0 g
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
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
Tips:
- Use a variety of mushrooms: This will give your soup a more complex flavor. Try using a combination of cremini, shiitake, and oyster mushrooms.
- Sauté the mushrooms before adding them to the soup: This will help to bring out their flavor and prevent them from becoming soggy.
- Use a good quality broth: This will make a big difference in the flavor of your soup. Look for a broth that is made with real ingredients and has a rich flavor.
- Add barley and wild rice: These grains will add heartiness and texture to your soup. You can also use other grains, such as quinoa or farro.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.
Conclusion:
This mushroom soup with barley and wild rice is a hearty, flavorful, and satisfying soup that is perfect for a cold winter day. It is also a great way to use up leftover mushrooms. So next time you have some mushrooms on hand, give this soup a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love