BLACK BARLEY WITH MUSHROOM BROTH
Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.
Provided by Jeremy Fox
Categories Bon Appétit Soup/Stew Barley Mushroom Healthy Kid-Friendly Vegetarian Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours.
- Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 Tbsp. salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80-90 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard.
- While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside.
- Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10-12 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl.
- Divide barley among bowls. Top with radish and remaining sliced mushrooms. Cut eggs in half lengthwise and tuck into barley, yolk sides up. Nestle kimchi next to eggs. Pour mushroom broth over, dividing evenly. Garnish with cilantro and drizzle with oil.
- Do Ahead
- Barley can be soaked 1 day ahead. Keep chilled.
BLACK KETTLE'S MUSHROOM BARLEY SOUP
Provided by Kathrine
Time 29m
Yield 6
Number Of Ingredients 16
Steps:
- Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes. Add flour, stir and cook 2 to 3 minutes. Add hot stock, then seasonings. Heat whipping cream and add to soup. Continue cooking while adding wine. Stir in barley. Serve with fresh sourdough bread. Recipe Source: Black Kettle Restaurant, Cantonsville, MD
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
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
MUSHROOM BARLEY SOUP RECIPE
Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.
Provided by Suzy
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
- In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
- Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
- Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
- Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
- Finish with fresh parsley. Transfer to serving bowls and enjoy!
BLACK KETTLE MUSHROOM BARLEY SOUP
If your looking for something special and calories aren't an issue, I don't think you can do better than this soup as a meal starter.
Provided by Annacia
Categories Grains
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes.
- Add flour, stir and cook 2 to 3 minutes.
- Add hot stock, then seasonings.
- Heat whipping cream (do not boil) and add to soup. Continue cooking while adding wine.
- Stir in barley.
- Note: Serve with fresh sourdough bread.
LOW 'N SLOW MUSHROOM BARLEY SOUP
This soup hits the spot all year 'round! Serve with soft warm rolls, and your family will be cheering!
Provided by Leanne Cooke
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
- Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
- Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
- Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
- Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
- Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.8 g, Fat 6.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 352.8 mg, Sugar 7.5 g
MUSHROOM & BARLEY SOUP
Make and share this Mushroom & Barley Soup recipe from Food.com.
Provided by Leslie Criswell
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine; Mushrooms, Carrots, Tomatoes, Celery, Barley, Parsley, Black Pepper,& Water In A Large Soup Pot.
- Bring The Soup To A Boil, Reduce The Heat, Cover The Pan& Simmer For 1 Hour.
- Season To Taste.
Nutrition Facts : Calories 64.8, Fat 0.4, SaturatedFat 0.1, Sodium 29, Carbohydrate 13.8, Fiber 3.3, Sugar 2.2, Protein 2.9
BLACK MUSHROOM SOUP
Make and share this Black Mushroom Soup recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place dried mushrooms in a bowl; pour boiling water over. Let stand until mushrooms are softened, about 15 minutes.
- Drain, reserving liquid. Slice mushrooms, discarding tough stems from the shiitakes.
- Spray a large saucepan with cooking spray; heat over medium heat until hot. Saute onions until tender, about 5 minutes.
- Add sliced dried mushrooms, reserved liquid and broth; heat to boiling.
- Reduce heat and simmer, covered for 20 minutes, adding cremini mushrooms in the last 10 minutes.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 57.5, Fat 1.2, SaturatedFat 0.3, Sodium 624.4, Carbohydrate 7, Fiber 1, Sugar 1.1, Protein 4.9
SAVORY MUSHROOM-BARLEY SOUP
Fresh mushrooms and barley star in this tasty soup shared by Christine Wright of Franklinton, North Carolina. Onions, celery and carrots make it a hearty favorite throughout the year.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.), Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture., Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.
Nutrition Facts : Calories 136 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 416mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
MUSHROOM-BARLEY SOUP
Provided by Jason Epstein
Categories dinner, lunch, soups and stews, appetizer
Time 2h10m
Yield 12 to 16 servings
Number Of Ingredients 13
Steps:
- Soak the dried mushrooms in 1 quart hot water for 1 hour. Strain through a filter or cheesecloth. Reserve the water. Coarsely chop the dried mushrooms and set aside.
- Melt the butter in a large stockpot over medium-high heat and sauté onions and garlic until soft, about 10 minutes. Add the fresh mushrooms, celery, carrots and 4 tablespoons parsley. Cook until the carrots are tender, about 10 minutes. Add the flour and stir until blended. Stir in the mushroom soaking liquid until blended, then stir in the beef broth and 6 cups water. Stir in the barley, soaked mushrooms, 2 tablespoons salt and pepper to taste.
- Heat the soup to boiling, stirring frequently, then lower the heat, cover the pot and simmer for about 45 minutes or until the barley is tender.
- Add the remaining parsley, mix thoroughly and add more water if the soup is too thick. Adjust seasonings if necessary.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 786 milligrams, Sugar 6 grams, TransFat 1 gram
BARLEY AND MUSHROOMS WITH BEANS
A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.
Provided by Niki
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
- Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
- Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g
MUSHROOM BARLEY SOUP
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.
MOOSEWOOD MUSHROOM BARLEY SOUP!
I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!
Provided by TishT
Categories Onions
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
- Add remaining stock or water, tamari and sherry.
- Saute onions and garlic in butter.
- When they soften, add mushrooms and 1/2 tsp salt.
- When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
- Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
- Taste to correct seasoning.
MUSHROOM BARLEY KIELBASA SOUP
If you like mushrooms, this is the soup for you. The keilbasa adds an extra richness to the flavor. I imagine it would also be a good one in a crock pot for the day while your busy doing other things. YUMMY, so good on a cold day!
Provided by Riverlivin
Categories Grains
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in the bottom of a deep pot.
- Add the onion and sauté until almost transparent.
- Add the celery [and carrot if used] and sauté until limp and throw in the keilbasa or sausage.
- Let the flavors blend.
- Add the chicken or beef broth and bring it to a boil.
- Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
- Return to a boil.
- Lower the flame and simmer for 45 minutes or until barley is tender.
Nutrition Facts : Calories 313.7, Fat 16.4, SaturatedFat 4.6, Cholesterol 24.9, Sodium 1259, Carbohydrate 29.5, Fiber 7, Sugar 4.1, Protein 14
More about "black kettle mushroom barley soup food"
BLACK BARLEY WITH MUSHROOM BROTH RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Author Jeremy FoxServings 4Estimated Reading Time 2 mins
- Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours.
- Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 Tbsp. salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80–90 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard.
- While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside.
- Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl.
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