MRS. KOSTYRA'S MUSHROOM BARLEY SOUP
Mrs. Kostyra used Polish borowik mushrooms in this recipe, but dried porcini work just as well. Martha made this recipe on Cooking School episode 308.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Place the mushrooms in a small bowl. Add water and let soak overnight. Transfer mushrooms and soaking liquid to a small saucepan. Cook over medium heat until the mushrooms are tender, about 40 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop mushrooms; set aside.
- Add barley to a small saucepan with 3 cups stock. Bring to a boil and let simmer until the barley is tender, about 45 minutes. Stir in butter; set aside.
- In a medium saucepan, bring the remaining 7 cups stock to a boil with the carrots, celery, and reserved mushrooms and soaking liquid. Stir in the cooked barley mixture. Season with salt and pepper.
- In a small bowl, stir together the sour cream and the flour. While stirring, slowly add 1 cup of the stock. Stir into soup with dill. Serve immediately.
MRS. KOSTYRA'S MUSHROOM BARLEY SOUP
Mrs. Kostyra used Polish borowik mushrooms in this recipe, but dried porcini work just as well. Martha made this recipe on Cooking School episode 308.
Provided by www.marthastewart.com
Categories Soup
Yield 1
Number Of Ingredients 10
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/349143/mushroom-barley-soup
Nutrition Facts : ServingSize serving, Sugar 4 g, Sodium 647 mg, Cholesterol 30 mg, SaturatedFat 6 g, Calories 266 kcal, Carbohydrate 32 g, Protein 12 mg, Fat 11 g
MUSHROOM AND BARLEY SOUP
Provided by Mimi Sheraton
Categories soups and stews, appetizer, main course
Time 2h45m
Yield 1 1/2 to 2 quarts
Number Of Ingredients 15
Steps:
- Place the meat and a pinch of salt in a 3-to-4-quart soup pot. Add water to cover. Bring to a boil, skim the foam from the surface, cover, reduce the heat and simmer gently for one hour.
- Add the carrot, celery, onion, parsnip and/or parsley root, knob celery and parsley sprigs.
- Remove the dried mushroom caps from their soaking liquid and chop coarsely. Add to the soup. If the soaking liquid is not sandy, add it to the soup.
- Simmer for one hour, then add the barley. Simmer for 30 minutes to one hour more, or until the meat is very tender. If the soup thickens too much add a little boiling water as needed.
- Remove the meat, trim off the fat and cut in chunks or spoonsize pieces. Return to the pot. Vegetables can be diced and returned to soup or eliminated, as you prefer.
- Skim the fat from the surface of the soup. Season to taste and sprinkle in the dill if desired. Serve each portion of soup and meat with half a large (or 1 small) boiled potato.
BEEF MUSHROOM BARLEY SOUP
Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.
Provided by Wendellian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
- Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
- Pour beef stock into the pot.
- Stir pearl barley into the stock.
- Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
- Stir mushrooms through the soup; cook 1 hour more.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g
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
MUSHROOM BARLEY SOUP
Rich, hearty and full of mushroom flavor, you could also change this up to preference by adding meat or tofu. Nice Fall recipe that's sure to warm you up. Made with my recipe for Mushroom Stock
Provided by Bonnie G 2
Categories One Dish Meal
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy, 3- to 5- quart pot, combine the barley with the roasted mushroom stock or water and bring to a boil over high heat.
- Reduce the heat to low and simmer, partially covered, until the barley is tender, 35 to 45 minutes.
- In a hot sauté pan over high heat, sauté the mushrooms, onion, celery, and carrots for 1 minute, stirring constantly.
- Add the olive oil and continue sautéing over high heat, stirring to prevent browning, for 3 to 5 minutes.
- Transfer the vegetables to a large soup pot or Dutch oven and pour in the broth.
- Add the kale, dill, cooked barley, and soy sauce and cook just until the kale wilts and the soup is warmed throughout.
Nutrition Facts : Calories 151.9, Fat 4.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 35.6, Carbohydrate 24.2, Fiber 5.2, Sugar 3.2, Protein 4.9
MUSHROOM-BARLEY SOUP
Categories Soup/Stew Mushroom Vegetable High Fiber Lunch Barley Root Vegetable Fall Winter Chill Simmer Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine stock and barley in large pot. Bring to boil. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour.
- Heat oil in heavy large skillet over high heat. Add onions; sauté 5 minutes. Add fresh mushrooms; sauté until brown, about 5 minutes. Mix in garlic. Add sautéed mushroom mixture, dried mushrooms, celery, carrot and parsnip to soup. Simmer until dried mushrooms and parsnip are tender, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)
MUSHROOM BARLEY SOUP
Make and share this Mushroom Barley Soup recipe from Food.com.
Provided by BoxOWine
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 238.3, Fat 10.1, SaturatedFat 5.5, Cholesterol 20.3, Sodium 1141.5, Carbohydrate 26.6, Fiber 4.9, Sugar 4.9, Protein 11.7
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
MRS. KOSTYRA'S BEEF STOCK
The secret to Martha's mom's beef stock recipe? Using marrow in addition to the meat and bones. It's the base for her Mushroom-Barley Soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 10 to 12 cups
Number Of Ingredients 7
Steps:
- Place meat and bones in a large stock pot. Add enough cold water to cover. Bring to a boil, then reduce to a very gentle simmer. Cook, skimming occasionally, until no more foam rises to the surface, about 1 hour. Add water if at any time the surface level drops below the bones. Remove any accumulated fat from the surface.
- Add carrots, celery, parsnip, and bay leaf. Place onion halves directly on the trivet of a gas-stove burner over high heat or on a grill. Turn the onion with tongs as the onion becomes golden brown. If you do not have a gas stove, place the onion on a baking pan, and broil in the oven, turning as each side becomes golden brown. Add onion to stockpot. Continue to simmer until the meat is tender, about 2 hours.
- Prepare an ice-water bath. Strain the stock through a fine sieve, or a cheesecloth-lined strainer, into a large bowl. Discard the solids. Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.
- Transfer the stock to an airtight container. Refrigerate for at least 8 hours, and up to overnight so the fat collects on the top and can be removed. Stock can be refrigerated up to 3 days or frozen up to 4 months.
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