White Eagle 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.

WHITE EAGLE MUSHROOM & BARLEY SOUP

Steps:

• 1. In a small bowl, soak mushrooms in hot water for 20 minutes, drain, reserve liquid, chop mushrooms.
• 2. In a large pot, saute onion and leek in butter until soft.
• 3. Add carrot, barley, mushroom liquid, chicken broth, salt and pepper. Cover. Simmer for 1 hour.
• 4. Add potatoes, bay leaves and mushrooms, cover, cook for 20 minutes.
• 5. place sour cream in a bowl, mix a small amount of soup in it , and then pour into pot of soup.
• 6. Heat but do not boil.
• 7. Garnish with dill and serve.

MUSHROOM BARLEY SOUP RECIPE

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!

MUSHROOM BARLEY SOUP

Steps:

• In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.
• Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
• Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.

BEEF MUSHROOM BARLEY SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
• Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper. Serve in warm bowls.

HEALTHY DRIED MUSHROOM AND BARLEY SOUP

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.