Mushroom Barley Soup With Bacon Food

MUSHROOM BARLEY SOUP WITH BACON

Steps:

• In a large pot (6 to 8 quarts), cook bacon over medium-high heat, stirring often, until crisp, 3 to 5 minutes. Reduce heat to medium.
• Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is starting to brown, 3 to 5 minutes. Add mushrooms; cook, stirring often, until they are tender and pot is almost dry, 5 to 10 minutes (depending on type of mushrooms). Stir in tomato paste, and cook 1 minute more.
• Add broth, barley, oregano, and 3 cups water; bring to a boil. Reduce heat; simmer, partially covered, until barley is tender, 10 to 15 minutes. Add more water to thin soup, as needed. Season with salt and pepper, and stir in vinegar. Ladle into bowls; sprinkle with parsley.

RUSSIAN MUSHROOM BARLEY SOUP

Steps:

• Rinse the barley. Place the water and barley into a medium pot. Season with salt, bring to a boil, reduce to a simmer and cook for about 20 minutes.
• Add the potatoes and continue cooking at a simmer until the potatoes are tender.
• Meanwhile, cut the bacon into small pieces, lardons. Cook on medium heat in a skillet until crisp. Drain on a paper towel.
• Pour out all but about 1 Tablespoon of the bacon grease. You can pour it all out and add about 1 Tablespoon of butter to the skillet. Add the mushrooms, season with salt and cook on high heat. The mushrooms will exude a lot of liquid, keep cooking on high heat until all the liquid evaporates and the mushrooms are golden.
• Add the onions, season with salt and pepper. Continue cooking on medium heat until the onions are tender and just beginning to turn golden.
• Add to the soup and continue cooking until the potatoes are tender. Garnish with the bacon and fresh dill and chives. Serve with sour cream.

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:

• 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.

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.

BEEF MUSHROOM BARLEY SOUP

Steps:

• Preheat oven to 350. Place bacon on cookie sheet and place on one rack. Cut as much meat off beef bones as you can. Place bones and beef into ovenable pan. Sprinkle with the olive oil, salt & pepper, and slivered onion. Place on another rack in the oven until meat is well browned. Remove bacon from the oven, reserve a small amount of the fat. Chop bacon. Set aside. Remove beef, bones and juices into a large saucepot. Add onion, celery and 12 cups water. Heat to boiling; reduce heat to low to maintain a simmer. Simmer for 2 hours. During the last 1/2 hour of simmering, cover dried mushrooms with warm water in a medium sized bowl; let stand until rehydrated. Drain and slice. Strain stock. Discard onion and celery. Reserve broth. Remove any meat from bones; chop and set meat aside, reserving it to add to finished soup, later. Discard bones. Cover barley with water in small saucepan. Heat to boiling. Reduce heat, and simmer 5 minutes; drain. Stir rehydrated mushrooms and barley into stock. Pour small amount of collected bacon fat into heavy skillet. Over medium heat, cook chopped onion and fresh mushrooms until tender. Stir onion and mushrooms into soup stock. Stir in curry powder, salt, and pepper. Cover and simmer 1 hour. Stir in reserved meat. Garnish each serving with sliced fresh mushrooms and crumbled bacon.

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.

PORCINI MUSHROOM AND BARLEY SOUP WITH PANCETTA

Steps:

• Cook pancetta in heavy large pot over medium-high heat until crisp, about 6 minutes (if using bacon, drain off excess drippings). Add shallots, carrots, celery and garlic to pancetta in pot; cook until soft, about 5 minutes. Add 2 cups water, both stocks, barley and porcini and bring to boil. Reduce heat; simmer until barley is tender, stirring occasionally, about 40 minutes. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
• Add chard to soup; cook until wilted, about 1 minute. Ladle soup into bowls. Drizzle with oil. Top with cheese.

SLICED STEAK AND MUSHROOM BARLEY SOUP

Steps:

• Bring a medium pot of salted water to a boil. Add the barley and cook to just shy of tender, 25 to 30 minutes. Drain in a sieve and run under cold water, then drain again. Put the dried porcini mushrooms in a small saucepan with about 2 cups water. Bring to a low boil, then simmer until tender. Transfer the mushrooms with a slotted spoon to a food processor. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth. Heat the EVOO in a large Dutch oven over medium-high heat. Add the portobello mushrooms and cook until browned. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste. Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce. Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup.
• Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)
• Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.

MUSHROOM BARLEY SOUP

Steps:

• Gather the ingredients.
• Heat the oil over medium flame in a large, heavy-bottomed saucepan or 3-quart pot.
• Drain the soaked shiitakes, reserving liquid.
• Chop the shiitakes fairly fine and add them to the pot along with the sliced mushrooms, chopped shallots, onions, celery, carrot, and barley.
• Increase the heat to medium high, and cook vegetables, stirring often, until the mushrooms have browned and the vegetables are beginning to soften, about 10 minutes.
• Add the soaking liquid from the dried shiitake mushrooms, vegetable stock, tamari, thyme, and bay leaf. Bring to a boil, reduce heat, cover, and simmer 40 minutes. Add more water or stock if the soup seems too thick.
• Check the soup for seasoning and add a pinch of sea salt and freshly ground pepper if needed.
• Remove the thyme branch and bay leaf. Sprinkle the soup with dill and serve.
• Enjoy!

BACON, BEEF AND BARLEY SOUP

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Brown beef in drippings. Remove and set aside., In the same pan, saute the onions, carrots and mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Stir in 4 cups broth, mustard, thyme, bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender., Stir in the barley, salt, pepper and remaining broth. Return to a boil. Reduce heat; cover and simmer for 1 hour or until barley is tender. Discard bay leaf. Stir in bacon.

WALKERS' WILD MUSHROOM, BACON & BARLEY BROTH

Steps:

• Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.
• Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.
• Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.
• When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.

MUSHROOM SOUP WITH BACON

Steps:

• Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.
• To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
• To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
• Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
• Garnish the soup with the chopped fresh parsley.

EASY HOMEMADE VEGETARIAN BARLEY AND VEGETABLE SOUP

Steps:

• Remember to remove the bay leaves before serving.
• Enjoy!

MUSHROOM ONION BARLEY SOUP

Steps:

• In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.