Best Barley And Mushrooms With Beans Recipes

Barley With Mushrooms and Green Beans image

Provided by DrGaellon

Categories Grains

Time 40m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 10

1 cup pearl barley
3 tablespoons unsalted butter or 3 tablespoons olive oil
1 cup finely chopped red onion
salt
fresh ground black pepper
12 ounces button mushrooms or 12 ounces cremini mushrooms, stems removed then sliced 1/4 inch thick
1/2 cup dry white wine
12 ounces green beans, trimmed and sliced 1/2 inch thick on the bias
2 cups mushroom broth
1/4 cup finely chopped fresh Italian parsley

Steps:

Bring 1 qt water and 2 tbsp kosher salt to a boil in a medium pot. Add barley and cook 15-20 minutes or until al dente. Drain and set aside.
In a large skillet, melt 2 tbsp butter over medium heat. When foaming subsides, add onion. Season with salt and pepper and cook until soft and translucent, 3-5 minutes. Add mushrooms, increase heat to medium-high and cook, stirring only occasionally, until golden brown, about 10 minutes. Add wine and scrape up any fond (browned bits) stuck to bottom of pan.
Add green beans and mushroom broth. Correct seasoning with salt and pepper. Bring to a simmer and cook until beans are fork-tender, 5-8 minutes. Add cooked barley and stir until heated through, 1-2 minutes. Add remaining butter, parsley and more salt and pepper if needed. Stir well and serve.

Nutrition Facts : Calories 226.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 13.6, Carbohydrate 35, Fiber 7.9, Sugar 4.7, Protein 6.6

Creamy Mushroom, Barley and Lima Bean Soup image

Provided by SkipperSy

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 17

1 portabella mushroom (two small or one big one)
8 ounces white button mushrooms (small package)
1 carrot (medium size)
3 cups beef stock (can or beef cubes)
1/4 cup barley
2 tablespoons margarine (or butter)
2 tablespoons basil leaves (fresh basil finely chopped)
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon garlic salt
1/8 teaspoon Mrs. Dash seasoning mix
1 pinch white pepper
1/4 cup lima beans (frozen)
1/4 cup half-and-half cream
1/4 cup bristol cream, Harveys
1/4 lb swiss cheese
1/4 cup basil (slightly chopped) or 1/4 cup arugula leaf (slightly chopped)

Steps:

PREPARATION:.
Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
Clean the white button mushrooms and slice into big pieces, set aside.
Clean the carrot and then cut into diagonal slices, set aside.
Cut into thin slices the swiss cheese and set aside.
COOKING INSTRUCTIONS:.
This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, ½ hours cooking time.
Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
Step #3- Next add the half & half cream, Harvey's Bristol Cream, a quick stir and cook for ½ hour.
Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
Enjoy!
NOTES:.
You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.