Asian Mushroom Barley And Vegetable Soup Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

I'M CRAZEE FOR BARLEY MUSHROOM VEGGIE SOUP



I'm Crazee for Barley Mushroom Veggie Soup image

This is a healthy, whole grain, full of high fiber vegetable soup that is so delicious to boot! So pull up a chair and go crazee with me--over the soup of course! Great served with a nice crusty bread and a salad. Can be made in the Crock-Pot.

Provided by Sharon123

Categories     < 4 Hours

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 20

1/2 cup dried porcini mushrooms
1 -2 tablespoon olive oil or 1 -2 tablespoon margarine
2 -3 garlic cloves, finely chopped
1 cup chopped leek
2 medium parsnips, peeled and chopped (or carrots)
1 stalk celery, chopped
7 cups vegetable broth, divided (or chicken broth)
1 1/2 cups fresh mushrooms, sliced (portobella or button)
1 cup lentils, rinsed
1/2 cup pearl barley
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
1 teaspoon curry powder
1 bay leaf
1 tablespoon finely chopped Italian parsley
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
parsley, chopped (to garnish)

Steps:

  • In a small bowl, cover dried porcini mushrooms with hot water. Let sit about 10 minutes, till mushrooms are soft. Drain, reserving soaking water. Chop mushrooms. Set aside.
  • In a large skillet, add olive oil(or margarine) and saute garlic and leeks over medium high heat about 4 minutes.
  • Add parsnips and celery and saute 3 more minutes. Place leek/parsnip mixture into crockpot.
  • Add the portobella(or button) mushrooms to skillet and saute about 4-5 minutes. Add to crockpot.
  • Add 6 cups of the broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, and parsley to crockpot.
  • Add sliced porcini mushrooms, along with soaking water to crock-pot.
  • Cook on high 2-4 hours, until vegetables are nice and tender, and lentils and barley are cooked.
  • Blend in the 1 cup remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf .
  • Ladle soup into bowls. Garnish with parsley and serve. Enjoy!

Nutrition Facts : Calories 105.5, Fat 2.1, SaturatedFat 0.3, Sodium 336.7, Carbohydrate 18.6, Fiber 4.7, Sugar 1.9, Protein 4.3

ASIAN VEGETABLE SOUP



Asian Vegetable Soup image

This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete, feel-free-to-improvise kind of recipe. When I've made things like this in the past, I treated it as a "clean out the fridge" experiment. I would think that shrimp, scallops or other fish or even chicken would work well in this (I've used shrimp and scallops in my own versions of this kind of recipe).

Provided by spatchcock

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

5 cups vegetable stock
1 onions, thinly sliced or 2 scallions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, Minced
1 1/2 tablespoons soy sauce
3 stalks bok choy (diagonally sliced, also shred leaves)
1 sweet red pepper, julienned
1 cup broccoli floret
1 carrot, shredded
1 cup mushroom, Sliced
1/2 cup peas
2 ounces buckwheat noodles (1/2 cup)
1/2 lb firm tofu, cut in 1/2-inch cubes
1/4 cup watercress leaf
pea pods, blanched (optional)
1 slice scallion, thinly sliced
celery leaves
toasted sesame seeds
lettuce or watercress leaf, finely chopped

Steps:

  • Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
  • Add onion, garlic, and gignger; simmer for 3 minutes.
  • Stir in remaining stock and soy sauce.
  • Cover pot and bring to a gentle boil.
  • Add remaining ingredients.
  • Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
  • Timing - about 8 minutes.
  • Top each serving with one of the garnishes.
  • VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
  • EGG THREADS:.
  • In a small skillet, heat a little margarine.
  • When it begins to bubble, add 1 egg beaten with a little cold water.
  • Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
  • When the egg is lightly cooked, turn it out onto a cutting board.
  • Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).

Nutrition Facts : Calories 67.3, Fat 1.8, SaturatedFat 0.4, Sodium 274.1, Carbohydrate 8.5, Fiber 2.4, Sugar 3.5, Protein 5.7

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

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

Yield Makes about 12 cups

Number Of Ingredients 15

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

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.

People also searched

More about "asian mushroom barley and vegetable soup food"

SILKEN TOFU SOUP WITH KIMCHI (EASY, ONE POT STEW) | I HEART UMAMI®
Feb 28, 2025 Tip. Types of kimchi to use for soup. Long-fermented kimchi is the best choice for soup. It has a deeper, more tangy flavor and a softer texture, making it perfect for stews. If you …
From iheartumami.com


CHINA RESTAURANT MENU - WARRENTON VA 20186 - (877) 585-1085
Choice tenderloin beef cut in cubes, sauteed with mushrooms, bamboo shoots, snow pea pods, water chestnuts, baby cornand Chinese vegetables.
From allmenus.com


VEGETARIAN AVGOLEMONO SOUP (GREEK LEMON CHICKPEA SOUP)
Feb 14, 2025 Avgolemono soup is a traditional Greek dish with chicken, rice, and veggies in a lemony broth. It’s made by tempering fresh lemon juice and eggs into the broth, giving you a …
From liveeatlearn.com


CHINA JADE - WARRENTON | APPETIZERS
Jumbo shrimp, scallops & fish balls deliciously stir-fried with broccoli, Show peas, carrots & mushrooms. Hot!
From chinajadeva.com


SAUSAGE AND BARLEY SOUP WITH GREENS - NYT COOKING
Mar 7, 2025 Food Stylist: Yossy Arefi. Total Time 55 minutes Prep Time 10 minutes Cook Time 45 minutes. Rating 5 (31) ... Vegetable Soup. Lidey Heuck. Mushroom Barley Soup. Dawn …
From cooking.nytimes.com


MUSHROOM BARLEY SOUP - THE CLEVER MEAL
Feb 10, 2025 Here’s a mushroom barley soup that is so good, spicy, and boldly flavored.I served mine with crusty bread and shaved parmesan cheese, and I coulnd’t stop eating it, seriously! …
From theclevermeal.com


SHIITAKE MUSHROOM SOUP WITH TOFU | I HEART UMAMI®
Mar 7, 2025 Variation – add vegetable: Can also add 1 small bundle of diced baby bok choy – add them to the soup at Step 6 with tofu and simmer for 5 minutes or until the greens are …
From iheartumami.com


VEGETARIAN MUSHROOM BARLEY SOUP - CARRIE’S …
Sep 30, 2019 For this Mushroom Barley soup recipe I used Agaricus or white button mushrooms, onion, celery, carrots, EVOO, all purpose flour, vegetable broth, barley, and parsley. I tend to use white button mushrooms more …
From carriesexperimentalkitchen.com


ASIAN MUSHROOM BARLEY AND VEGETABLE SOUP – RECIPE WISE
This Asian Mushroom Barley and Vegetable Soup is a healthy and flavorful dish that is perfect for any season. The combination of Chinese mushrooms, leeks, garlic, gingerroot, celery, and …
From recipewise.net


MUSHROOM BARLEY SOUP - SEASONS AND SUPPERS
Mar 6, 2025 When the barley is cooked, spoon it directly into the soup pot and stir in. Simmer the soup with the barley for 5-10 minutes to allow the flavours to blend. If the soup becomes …
From seasonsandsuppers.ca


CHINESE BARLEY AND MUSHROOM SOUP - TCM …
Chinese barley is one of the best foods for healthy digestive system support while mushrooms have a cleansing action and help the immune system. Here are two ways to prepare this nourishing and balancing soup. Heat half of the oil, 2 …
From tcmworld.org


5 MUSHROOM BARLEY SOUP RECIPES FOR AN EARTHY MEAL
Feb 14, 2025 Classic Mushroom Barley Soup is a hearty and comforting dish that highlights the earthy flavors of mushrooms and the nutty texture of barley. This soup isn't only filling but also …
From prosperor.com


ASIAN MUSHROOM BARLEY AND VEGETABLE SOUP RECIPES
Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep. Provided by Sam | Ahead of Thyme
From tfrecipes.com


ASIAN VEGETABLE BARLEY SOUP - PLANT-BASED COOKING
Mar 24, 2021 Over medium-high heat add ¼ cup water to a large pot and water-saute onions and garlic for a few minutes until the onions become translucent. Add vegetable broth, 6 cups of water, barley, broccoli, and cauliflower to the …
From plantbasedcooking.com


25 NEW SLOW-COOKER SOUP RECIPES (PLUS 9 CLASSICS YOU CAN’T …
4 days ago Mushroom Barley Soup brings together the earthy richness of mushrooms with the hearty chewiness of barley. Slowly cooked to perfection, each bite is infused with a deep, …
From chefstandards.com


WILD RICE AND MUSHROOM SOUP : MY CRAZY GOOD LIFE
3 days ago Instant Pot Wild Rice Soup. Spray the bottom of the Instant Pot with nonstick cooking spray and press Saute. Add mushrooms, zucchini, celery, garlic, thyme, oregano, sage, …
From mycrazygoodlife.com


MISO MUSHROOM BARLEY SOUP: A HEARTY BOWL OF COMFORT
Jan 3, 2025 There’s nothing like a warm, hearty soup to nourish both body and soul, and miso mushroom barley soup hits all the right notes. This vegan delight marries earthy mushrooms, …
From bloomsies.com


CHINA RESTAURANT MENU - WARRENTON VA 20186 - (540) 340-9490
All exotic combination of fresh shrimp, chicken, pork, beef, scallop and chinese mushroom, pea pods and Chinese veg.
From allmenus.com


VEGAN MUSHROOM BARLEY SOUP - PLANT-POWERED COOKING
Nov 29, 2020 With chunky vegetables, hearty barley, and “meaty” mushrooms, this Instant Pot soup is perfect for chilly evenings spent indoors when the weather turns cold and dreary. …
From plantpoweredcooking.com


ROASTED GARLIC CAULIFLOWER SOUP ~ BARLEY & SAGE
Feb 16, 2025 How to Make Creamy Cauliflower Soup. Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut the cauliflower into bite-sized florets (about 4-5 cups …
From barleyandsage.com


MUSHROOM BARLEY SOUP RECIPE - THE HEALTHY MAVEN
Nov 16, 2023 This classic mushroom barley soup recipe is packed full of delicious ingredients and is loaded with comforting and hearty flavors. It’s the perfect nutritious meal-in-one for the …
From thehealthymaven.com


HUNAN CAFE - WARRENTON, VA RESTAURANT | MENU - SEAMLESS
Jumbo shrimp, lobster meat, chicken, and beef with mushroom, snow peas, celery and broccoli in chef's special sauce.
From seamless.com


CREAMY MUSHROOM BARLEY SOUP WITH LENTILS & DILL (VEGAN)
Jan 1, 2025 Loaded with umami depth from miso, vegan Worcestershire sauce and spices, this mushroom barley soup is so satisfying. The addition of lentils to the pearled barley and …
From thefirstmess.com


15+ VEGETARIAN SOUP RECIPES FOR SPRING - EATINGWELL
Mar 6, 2025 Enjoy these tasty vegetarian soups in the final days of chillier weather, all made with spring produce like spinach, artichokes, carrots and cabbage. This creamy chickpea soup was …
From eatingwell.com


VEGAN BARLEY SOUP - THE CLEVER MEAL
Feb 18, 2025 This simple, budget-friendly recipe uses vegetables and chewy, nutty barley.The nutritious, filling whole grain packs tons of fiber and vitamins and is an excellent alternative to …
From theclevermeal.com


BEEF BARLEY SOUP
Feb 25, 2025 Spoon in the garlic, tomato paste, and paprika and mix well. The vegetables should become very fragrant. Remove a portion of the vegetables to a bowl and set aside.
From soupaddict.com


7+ NOURISHING INSTANT POT CLEAR SOUP RECIPES FOR A LIGHT MEAL
2 days ago Miso soup is a traditional Japanese dish known for its rich umami flavor and versatility. This comforting soup isn't only quick to prepare in an Instant Pot, but it's also …
From saltyskitchen.com


10 BEST VEGETABLE BEEF SOUP RECIPES EVER | LUXWISP
1 day ago Spicy Vegetable Beef Soup is a delightful and hearty dish that brings warmth and comfort to your table, especially during the colder months. Filled with tender chunks of beef, a …
From luxwisp.com


ASIAN MUSHROOM BARLEY AND VEGETABLE SOUP - FOOD BLOG
Discard mushroom stems and thinly slice the cups. 4. Heat a small amount of oil in saucepan. 5. Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is …
From foodrecipes.eu


Related Search