MUSHROOM AND DRIED PORCINI SOUP
This has such an intense flavor for such a simple soup. With virtually no fat in the soup, it has a tonic quality, and not only makes a great starter or light supper, but a delicious and effective between meal pick-me-up.
Provided by Martha Rose Shulman
Time 1h45m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place the dried porcinis in a bowl or a pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Meanwhile, wipe the fresh mushrooms, trim away the bottoms if they're sandy, break off the stems and set them aside. Set aside the caps in a separate bowl.
- Drain the porcinis through a cheesecloth-lined strainer set over a bowl. Squeeze over the strainer to extract as much flavorful liquid as possible and set aside the broth. Rinse the mushrooms in several changes of water. Measure the mushroom soaking water and add water to make 2 cups.
- In a soup pot or a large saucepan, combine the mushroom soaking liquid, the chicken or vegetable stock, the soaked porcinis, fresh mushroom stems, garlic, tomatoes, and 1 teaspoon salt, and bring to a simmer. Cover and simmer over very low heat for 1 hour. Strain the soup and return to the saucepan. Add salt and freshly ground pepper to taste.
- Slice the fresh mushroom caps paper-thin, toss with a couple of drops of lemon juice, and add to the soup pot. Heat through for 5 minutes.
- If garnishing with the garlic croutons, top them with Parmesan and place in a hot oven or toaster until the Parmesan has melted. Ladle the soup into bowls and garnish each bowl with chopped fresh chives and a crouton or two if desired.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 5 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1189 milligrams, Sugar 7 grams, TransFat 0 grams
PORCINI, PANCETTA & SPELT SOUP
This warming Tuscan-inspired soup by Good Food reader Tone Victoria Midtgard makes a great storecupboard supper
Provided by Good Food team
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 11
Steps:
- Fry the pancetta in the oil for 2-3 mins in a medium saucepan. Add the bay leaf and onion. Cook over a gentle heat until the onion is soft and translucent. Add the garlic, fry for a few secs more, then pour over the stock and bring to the boil. Rinse the spelt and drain well. Add to stock along with the porcini and tomatoes, then simmer very gently for 25-30 mins.
- Add the button mushrooms and simmer for 10 mins more, or until the grains are tender. Season with salt and freshly ground pepper. Ladle the soup into bowls, then sprinkle with parsley and freshly grated Parmesan.
Nutrition Facts : Calories 220 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium
HEALTHY DRIED MUSHROOM AND BARLEY SOUP
If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
- Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
- Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.
PORCINI AND BARLEY 'RISOTTO'
Provided by Amanda Hesser
Categories dinner, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place porcini in heatproof bowl. In medium pan, bring broth to a boil. Pour over porcini, and let sit 15 minutes. Remove mushrooms, and chop. Strain broth through cheesecloth.
- Scatter onion and garlic in a large heavy pan, and pour oil on top. Sauté until onion is translucent. Add barley, and cook, stirring, to toast barley, about 5 minutes. Pour in wine, and reduce until it is almost gone.
- Begin adding mushroom broth a little at a time, stirring until it is absorbed. (It should simmer rapidly.) Continue adding broth until barley is just tender but still firm. Remove from heat, and stir in mushrooms, butter, thyme and half the cheese. Ladle into 4 shallow bowls, and sprinkle with rest of cheese.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 13 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 831 milligrams, Sugar 7 grams, TransFat 0 grams
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.
PORK WITH MUSHROOMS AND BARLEY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the barley as the label directs. Cover and set aside.
- Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl. Add the pork, season with salt and pepper and toss to coat. Whisk the chicken broth, cornstarch and the remaining 1 teaspoon Worcestershire sauce and 2 teaspoons brown sugar in a small bowl until smooth; set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Remove to a plate.
- Wipe out the skillet and add the remaining 1 tablespoon vegetable oil. Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes. Serve with the barley; top with parsley.
Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 330 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 37 grams
PORCINI MUSHROOM AND BARLEY PILAF
A yummy autumn dish that was featured in the October 2006 edition of Chatelaine Quebec. I veganized it.
Provided by Mad Maryno
Categories Grains
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- In a glass bowl, put the porcini mushrooms. Add the boiling water and let sit for 30 minutes.
- Take out the mushrooms and RESERVE the water.
- In a pot, over medium heat, heat the oil and add the onion. Cook for 3-4 minutes until the onion becomes translucent. Add the garlic and barley and cook, while stirring, for about a minute.
- Add the mushroom broth, the vegetable broth, the bay leaf, the thyme and salt and pepper, to taste. Simmer, covered, on low heat, for 45 minutes.
- When ready to serve, remove the herbs and add the mushrooms.
- Serves 4 as a main dish or 8 as a side dish.
Nutrition Facts : Calories 300.2, Fat 9.5, SaturatedFat 1.7, Sodium 14, Carbohydrate 54.2, Fiber 14.2, Sugar 2.9, Protein 7.5
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BEEF-AND-BARLEY SOUP WITH PORCINI RECIPE - REAL SIMPLE
From realsimple.com
5/5 (5)Total Time 2 hrs 10 minsServings 8
- Combine mushrooms and 2 cups of the stock in a saucepan. Bring to a boil over high; remove from heat, and let stand 45 minutes to 1 hour.
- Meanwhile, heat oil in a large Dutch oven over high. Sprinkle beef with 1 teaspoon of the salt. Cook beef in hot oil, turning occasionally, until browned on all sides, 8 to 10 minutes. Remove from Dutch oven. Add onion, thyme, and garlic to Dutch oven, and cook, stirring and scraping to loosen browned bits from bottom of Dutch oven, until onion is translucent, 3 to 4 minutes. Add remaining 6 cups stock, and bring to a boil. Reduce heat to medium-low, and add browned beef. Cover and simmer 45 minutes.
- Pour mushroom mixture through a fine wire-mesh strainer into a bowl, reserving liquid. Finely chop mushrooms.
- Add barley, chopped mushrooms, reserved mushroom liquid, and remaining 1 teaspoon salt to beef mixture. Increase heat to medium-high, and return to a boil. Reduce heat to medium-low, and simmer 30 minutes. Add rutabaga and carrots, and simmer until barley, vegetables, and beef are tender, 20 to 25 minutes. Add Brussels sprouts and pepper, and cook until Brussels sprouts are just tender, about 5 minutes. Sprinkle servings with parsley.
PORCINI-BARLEY SOUP - RACHAEL RAY IN SEASON
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- In a large pot, bring about 4 cups stock plus 1 cup water to a boil. Add the barley and cook, stirring occasionally, until tender, 22 to 25 minutes.
- While the barley is cooking, in a small saucepan, bring the mushrooms and about 2 cups stock to a simmer over medium. Reduce the heat to low and keep warm until the mushrooms are reconstituted, 15 to 20 minutes. Using a slotted spoon, transfer the mushrooms to a work surface; chop. Reserve the mushroom soaking liquid.
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- Add the vegetables, mushrooms and reserved soaking liquid (avoid any grit that may have settled in the pan) to the pot with the barley and bring to a simmer. Remove from the heat and add the lemon juice, parsley and mint; season. If soup is too thick for your liking, add more water or stock. Serve in shallow bowls and top with the cheese.
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PORCINI, PANCETTA AND BARLEY SOUP WITH DILL | FOOD TO LOVE
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Servings 8Total Time 1 hrCategory Midweek Dinner, Starter
- Place porcini in a small bowl and cover with 1 cup hot water. Stand at least 20mins or until needed.
- Meanwhile, place pancetta and oil in a saucepan and cook over moderate heat until fat starts to run, about 3 minutes.
- Add bay leaf and onion and cook for 5 minutes or until onion is soft. Add garlic and cook a further 1 minute, then pour 4 cups water over and bring to the boil.
BARLEY SOUP WITH PORCINI MUSHROOMS - FOOD & WINE …
From foodandwine.com
5/5 Total Time 10 hrsServings 6
- In a bowl, cover the porcini with the warm milk and let stand until softened, about 20 minutes. Rub the porcini in the milk to rinse off any grit, then coarsely chop them. Reserve the milk.
- In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion, celery and carrot and cook over moderate heat until browned, about 15 minutes. Add the porcini and cook for 1 minute, stirring. Add the stock, bay leaf and barley and bring to a boil. Cover and simmer over low heat for 30 minutes, stirring occasionally. Add the potatoes, cover and simmer until the barley and potatoes are tender, about 30 minutes. Stir in the reserved milk, stopping when you reach the grit at the bottom. Simmer for 5 minutes. Discard the bay leaf and season with salt and pepper. Ladle the soup into bowls and serve, passing olive oil and Parmesan cheese at the table.
MUSHROOM, BARLEY, AND BEEF SOUP RECIPE | MYRECIPES
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4/5 (14)Calories 318 per servingServings 6
- Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushrooms and chopped onion; sauté 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl. Recoat pan with cooking spray. Add chopped carrot, celery, parsnip, and minced garlic; sauté 4 minutes or until lightly browned. Add carrot mixture to onion mixture in a bowl.
- Heat oil in pan over medium-high heat. Add beef; cook 3 minutes, browning on all sides. Add 1 cup broth to pan, scraping pan to loosen browned bits. Add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper, and thyme. Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour or until beef is just tender.
- Discard thyme sprigs. Stir in barley; cover and cook 30 minutes or until barley is al dente. Uncover and cook an additional 15 minutes. Remove from heat; sprinkle with parsley.
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