Moosewood Mushroom Barley Soup Food

MUSHROOM BARLEY SOUP

Steps:

• remove stems from mushrooms.
• slice caps and set aside.
• chop stems.
• melt butter in heavy large soup pot over medium heat.
• do not let butter brown.
• add onion, leek, carrrots, celery, and garlic.
• saute until tender, about 8 minutes, stirring constantly.
• add mushrooms, cook 2 minutes.
• add chicken stock, barley, potato, and bay leaves.
• bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
• season to taste with salt and pepper.
• remove bay leaves and discard.

MUSHROOM BARLEY SOUP

Steps:

• Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
• Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.
• Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.

MUSHROOM-BARLEY SOUP

Steps:

• In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.

VERY EASY MUSHROOM BARLEY SOUP

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.

MOOSEWOOD MUSHROOM BARLEY SOUP!

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.

MOOSEWOOD LENTIL SOUP

Steps:

• Place lentils and water in a soup pot or Dutch oven.Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).Add more water as needed, until the soup is your favorite consistency.Heat oil or melt butter in a medium-sized skillet.Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer. Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer forAt least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of mincedScallions or parsley on top, if desired.

VEGAN MUSHROOM BARLEY SOUP

Steps:

• In a large stock pot, add oil, vegan margarine, diced onions and celery. Saute until tender.
• Add sliced mushrooms, cooking until just tender.
• Add the peas and carrots, cook for one minute.
• Add the, tomato paste, NO BEEF base (or alternative, if using) and vegetable (or mushroom) broth. Bring to a boil.
• Combine cornstarch and water in a bowl and add to the boiling liquid. Cook for two minutes or until glossy and thickened.
• Add the cooked barley and par-boiled diced potatoes.
• Season with salt and pepper. Cook for two minutes and serve with a garnish of chopped parsley.