MUSHROOM-BARLEY SOUP
Soup made without meat or meat broth can be insipid. That's why most people think pea soup needs ham and mushroom-barley soup needs beef. But it's possible to make a satisfying, even hearty, vegetarian soup if you choose your ingredients carefully and extract every bit of flavor from them. Enter this mushroom-barley soup, a vegetarian dish with real body, texture and depth of flavor. The key ingredient here is dried porcini, which can be reconstituted in hot water in less than 10 minutes, giving you the best-tasting mushrooms you can find outside the woods and an intensely flavored broth that rivals beef stock. Don't forget to toast the barley while really browning the mushrooms and carrots - it lends a deep warmth.
Provided by Mark Bittman
Categories one pot, soups and stews, times classics, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 4 grams
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Rhaman Imon
[email protected]This soup is amazing! I love the combination of mushrooms and barley. It's so hearty and flavorful. I will definitely be making this again.
Vernita Mccrary
[email protected]I've made this soup several times now and it's always a winner. It's so easy to make and it's always a hit with my family and friends.
Divyanshu Sah
[email protected]This soup was delicious! I used a mix of cremini and shiitake mushrooms and it was so flavorful. I also added a bit of white wine to the soup, which gave it a nice depth of flavor. Will definitely be making this again.
Humphrey Erhabor
[email protected]Made this soup last night and it was a hit! My family loved it. It's a nice hearty soup, perfect for a cold night.
Bro Jake
[email protected]This mushroom barley soup is a hearty and flavorful dish, perfect for a cold winter day. I followed the recipe exactly and it turned out great! The soup was thick and creamy, with a rich mushroom flavor. The barley added a nice chewy texture. I also