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Wild Mushroom & Barley Soup



Wild Mushroom & Barley Soup
A hearty soup made special with wild mushrooms, fresh or dried...a little goes a long way. Good enough to serve at a formal dinner. A cozy, comfortable rustic soup that is a base for any favorite vegetable and herb additions.
Ingredients:

3/4 cup pearl barley (or quick-cooking barley, if rushed for time)
2 Tbsp olive oil
3 celery stalks, sliced
1 onion, (large) chopped
1 1/2 pounds fresh wild mushrooms, or 4 oz. dried wild mushrooms, reconstituted (save the liquid if using dried. )
2 Tbsp tomato paste
1 ¾ cups beef stock
5 carrots, medium sized, cut lengthwise in half, then crosswise into 1/4 inch slices
1/4 cup dry sherry
1 1/2 tsp salt
pinch of Herbes de Provence (optional)

Directions:

 

In a 3-quart saucepan over high heat, bring the barley and 4 cups of water to a boil. Reduce heat to low and continue cooking for about 30 minutes. Drain and set aside.

(If using quick-cooking barley, omit this step.)


In a Dutch oven or saucepot, over medium-high heat, heat the olive oil. Add the celery and onion, continuing to cook for about 10 minutes, or until soft. Add the mushrooms. Cook for about 10 minutes until the liquid evaporates and the mushrooms are lightly browned.  Reduce the heat and add the tomato paste. Cook, stirring, for about 2 minutes.

 

Add the beef broth, carrots, sherry, salt, barley, (not  if using the quick-cooking barley) and about 4 cups of water, (use the reconstituting liquid from the dried musahrooms, if using, and adding enough water to make 4 cups.)  Heat until it reaches a boil, then reduce immediately to low.

 

Cover and simmer for about half an hour, or until the carrots and barley are tender.  (If using quick-cooking barley, add it about 15 minutes into the last simmering and cook for 10-15 minutes.)

 

 

Products suggested for this recipe:

Dried Lobster Mushrooms - 1 oz
Dried Lobster Mushrooms - 1 oz

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Dried Porcini Mushrooms - 1 oz
Dried Porcini Mushrooms - 1 oz

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