Mushroom-Barley Soup
Published January 11, 2003
- Total Time
- 2 hours 10 minutes
- Rating
- Comments
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Ingredients
½ cup dried porcini mushrooms
8 ounces butter or margarine
1 very large onion or 2 medium onions, peeled and chopped (about 1 pound)
6 cloves garlic, peeled and finely chopped
1 ½ pounds fresh mushrooms, trimmed and thinly sliced
4 stalks of celery with leaves,diced
3 big carrots, peeled and coarsely chopped (about 1 ½ pounds)
½ cup chopped parsley
2 tablespoons flour
2 quarts beef broth
2 ½ cups barley, rinsed
2 tablespoons kosher salt or more to taste
Freshly ground black pepper to taste
Nutritional analysis per serving (12 to 16 servings)
42 grams carbs; 35 milligrams cholesterol; 321 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 9 grams fiber; 790 milligrams sodium; 10 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the dried mushrooms in 1 quart hot water for 1 hour. Strain through a filter or cheesecloth. Reserve the water. Coarsely chop the dried mushrooms and set aside.
- Step 2
Melt the butter in a large stockpot over medium-high heat and sauté onions and garlic until soft, about 10 minutes. Add the fresh mushrooms, celery, carrots and 4 tablespoons parsley. Cook until the carrots are tender, about 10 minutes. Add the flour and stir until blended. Stir in the mushroom soaking liquid until blended, then stir in the beef broth and 6 cups water. Stir in the barley, soaked mushrooms, 2 tablespoons salt and pepper to taste.
- Step 3
Heat the soup to boiling, stirring frequently, then lower the heat, cover the pot and simmer for about 45 minutes or until the barley is tender.
- Step 4
Add the remaining parsley, mix thoroughly and add more water if the soup is too thick. Adjust seasonings if necessary.
Private Notes
Comments
I made a scrumptious vegetarian version, 'beefing' up the flavor by dropping in a 2-inch long parmesan rind, 5 springs of thyme, a bay leaf, and about a tablespoon of tomato paste. Instead of 2.5 cups of barley, I used 2 cups of barley and 1+ cup of green lentils, to add protein. Topped with lots of fresh ground pepper and parsley, my vegetarian guests loved it! When reheating, you'll want to add water to loosen it up a bit.
2 quarts of broth plus 6 cups water????/. Is the water required or necesssary?
Made without any changes. So good! Starting with the butter and all the veggies softening in it. I made 1/2 recipe for 2 of us. Still filled my soup pot.
I didn’t want to spend $$$ on porcini mushrooms and didn’t want 12 servings of soup. So I omitted the porcini and halved quantities of everything else. Used two cartons of beef broth and no extra water. Very tasty soup, and a sizable quantity even with my modifications. Leftovers are thick, basically barley casserole, so add more water or broth when reheating.