Best Ny Times Mushroom Barley Soup Recipes

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SLOW-COOKER BEEF AND BARLEY SOUP



Slow-Cooker Beef and Barley Soup image

This recipe is inspired by the beef, leek and barley soup in "Home Cooking" (Knopf Doubleday Publishing Group, 2010), a memoir and cookbook by Laurie Colwin. It defies what you're told you must do to make an exceptional soup: Brown your meat, add ingredients in layers, and taste as you go. Instead, just chop a few vegetables, put everything in a pot - or in this case, a slow cooker - then forget about it. This recipe builds satisfying, hearty flavors in a few key ways: The small quantity of dried mushrooms not only nods to mushroom-barley soup, but also creates an umami backdrop. Opt for chicken stock instead of beef, which is more consistently flavorful across brands. Use a collagen-rich cut of meat, like chuck or short ribs. And last, a long cook time allows flavors to deepen, without any babysitting.

Provided by Ali Slagle

Categories     dinner, soups and stews, main course

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds boneless beef chuck, cut into 1-inch pieces, or 2 to 3 pounds bone-in beef short ribs (3 to 4); see Tip
1 quart chicken stock
3 medium carrots, sliced 1/2-inch-thick
1 large yellow onion, chopped
1/2 cup pearl barley
2 fresh thyme sprigs or 2 dried bay leaves
1/2 ounce dried porcini, crushed or chopped into small pieces
Kosher salt (Diamond Crystal) and black pepper
2 teaspoons apple cider vinegar, white wine vinegar or lemon juice, plus more as needed

Steps:

  • In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
  • If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.

ZINGERMAN'S ANN ARBOR MUSHROOM AND BARLEY SOUP



Zingerman's Ann Arbor Mushroom and Barley Soup image

When I first heard about Ari Weinzweig's delicatessen in Ann Arbor, Michigan, I couldn't believe it. A deli in the home of my alma mater. It's not really a deli but more of an international food emporium like New York's Zabar's with a definite Jewish touch. Mr. Weinzweig, a drop-out Ph.D. candidate, has taken an academic and appetizing interest in updating Jewish recipes like mushroom and barley soup, going back in history to the nineteenth-century Eastern European version similar to that served at New York's Second Avenue Deli.

Provided by Joan Nathan

Categories     Soup/Stew     Mushroom     Vegetarian     Sukkot     Rosh Hashanah/Yom Kippur     Fall     Kosher

Yield Yield: 6 to 8 servings (P) or (M)

Number Of Ingredients 12

2 tablespoons dried porcini mushrooms
2 tablespoons margarine
1 large onion, thinly sliced
2 ribs celery with leaves, diced
1/4 cup parsley
1 carrot, peeled and sliced
3 cloves garlic, chopped
1 pound fresh porcini or other mushrooms
1 tablespoon flour
2 quarts beef broth or water
1 cup whole barley
2 teaspoons salt

Steps:

  • 1. Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water.
  • 2. Coarsely chop the dried mushrooms.
  • 3. Melt the margarine in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes.
  • 4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.
  • 5. In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring.
  • 6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.
  • 7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
  • 8. Add additional chopped parsley, mix thoroughly, and adjust seasonings.

PURéED MUSHROOM SOUP



Puréed Mushroom Soup image

Thick and creamy, with no cream, this tastes so much richer than it is. I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don't want to include any dairy.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h45m

Yield 16 shots or 6 to 8 bowls

Number Of Ingredients 15

1/2 ounce dried porcinis
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green part only, cut in half lengthwise, cleaned thoroughly and sliced or chopped
Salt to taste
2 garlic cloves, minced (to taste, optional)
1 1/2 pounds mushrooms (white or cremini) sliced or coarsely chopped
1/3 cup medium grain rice
About 4 1/2 cups water, chicken stock or vegetable stock, or as needed
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley and an optional Parmesan rind
Freshly ground pepper to taste
1 tablespoon soy sauce (more to taste)
1 to 2 tablespoons dry sherry, to taste (optional)
1/2 cup milk or additional stock
Chopped fresh parsley or torn leaves for garnish

Steps:

  • Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups.
  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
  • Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni and the parmesan rind if using.
  • In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 317 milligrams, Sugar 1 gram

SPRING BARLEY SOUP



Spring Barley Soup image

This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.

Provided by Ali Slagle

Categories     soups and stews, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon toasted sesame oil, coconut oil or olive oil
6 garlic cloves, coarsely chopped
3/4 cup pearled barley
1 tablespoon soy sauce, plus more to taste
1 bunch asparagus (about 1 pound), tough ends trimmed, stalks thinly sliced 1/4-inch thick, tips left whole
1 cup fresh or frozen shelled peas, edamame or fava beans
3 tablespoons yellow or white miso
1 tablespoon unseasoned rice vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

Steps:

  • In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
  • Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
  • In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

MUSHROOM AND BARLEY SOUP



Mushroom and Barley Soup image

Provided by Mimi Sheraton

Categories     soups and stews, appetizer, main course

Time 2h45m

Yield 1 1/2 to 2 quarts

Number Of Ingredients 15

2 to 2 1/2 pieces first-cut beef flanken
Salt
1 1/2 to 2 quarts water
1 carrot, scraped and cut in half vertically
1 stalk celery with leaves
1 small onion, peeled
2-inch pieces of parsnip and/or petrouchka
1 root of Italian parsley, if available
1/2 small knob celery, peeled, if available
2 or 3 sprigs parsley
3 dried Polish mushroom caps, soaked
20 minutes in hot water
2 tablespoons well-washed medium pearl barley
White pepper to taste
1 tablespoon minced fresh dill and 2 large or 4 small old potatoes, peeled, cut in half if large, and boiled for garnishes

Steps:

  • Place the meat and a pinch of salt in a 3-to-4-quart soup pot. Add water to cover. Bring to a boil, skim the foam from the surface, cover, reduce the heat and simmer gently for one hour.
  • Add the carrot, celery, onion, parsnip and/or parsley root, knob celery and parsley sprigs.
  • Remove the dried mushroom caps from their soaking liquid and chop coarsely. Add to the soup. If the soaking liquid is not sandy, add it to the soup.
  • Simmer for one hour, then add the barley. Simmer for 30 minutes to one hour more, or until the meat is very tender. If the soup thickens too much add a little boiling water as needed.
  • Remove the meat, trim off the fat and cut in chunks or spoonsize pieces. Return to the pot. Vegetables can be diced and returned to soup or eliminated, as you prefer.
  • Skim the fat from the surface of the soup. Season to taste and sprinkle in the dill if desired. Serve each portion of soup and meat with half a large (or 1 small) boiled potato.

MUSHROOM-BARLEY SOUP



Mushroom-Barley Soup image

Provided by Jason Epstein

Categories     dinner, lunch, soups and stews, appetizer

Time 2h10m

Yield 12 to 16 servings

Number Of Ingredients 13

1/2 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 1/2 pounds fresh mushrooms, trimmed and thinly sliced
4 stalks of celery with leaves,diced
3 big carrots, peeled and coarsely chopped (about 1 1/2 pounds)
1/2 cup chopped parsley
2 tablespoons flour
2 quarts beef broth
2 1/2 cups barley, rinsed
2 tablespoons kosher salt or more to taste
Freshly ground black pepper to taste

Steps:

  • 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.
  • 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.
  • 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.
  • Add the remaining parsley, mix thoroughly and add more water if the soup is too thick. Adjust seasonings if necessary.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 786 milligrams, Sugar 6 grams, TransFat 1 gram

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

This is the soup that inspired the Campbell's "Mmm Good" campaign.

Provided by Dawn Lerman

Yield 8-10 bowls

Number Of Ingredients 19

3 pounds beef bones
1 pound chuck, cubed
1 onion, quartered
4 celery stalks, sliced in half
4 carrots, sliced in half
1 bay leaf
Water to cover
64 ounces beef stock
Salt and pepper to taste
Beef from stock (see note)
1 large onion, quartered
8 celery stalks, diced
2 parsnips, diced
8 carrots, cut into rounds
1 bunch of parsley, finely chopped
1 cup pearl barley
1 pound fresh white button mushrooms, sliced
2 tablespoons tomato paste
2 large bay leaves

Steps:

  • In a very large soup pot, combine all the stock ingredients. Bring to a boil and then simmer for two hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
  • Now it is time to make the soup. First, taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, pearl barley, and sliced mushrooms. Bring to a boil and then add the tomato paste, bay leaves, and parsley. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes You might need to add a little water if too much liquid has evaporated.

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

This soup is made with nourishing bone broth and root vegetables, creating a rich, aromatic and hearty meal that will keep you satisfied during the cold days of winter. It was my dad's favorite soup as a child. He remembers his mom instructing him on how to prepare it. "A bissel of this, a bissel of that," Bubbe would call out in her strong Yiddish accent, kvelling as she watched him sample the simmering ingredients.

Provided by Dawn Lerman

Categories     soups and stews, appetizer

Time 3h30m

Yield 8 servings

Number Of Ingredients 18

3 pounds beef bones
1 pound chuck, cubed
1 onion, quartered
4 celery stalks, sliced in half
4 carrots, sliced in half
1 bay leaf
water to cover
8 cups beef stock (see tip)
Salt and freshly ground pepper to taste
1 large onion, quartered
8 celery stalks, diced
2 parsnips, diced
8 carrots, cut into rounds
1 bunch of parsley, finely chopped
1 cup pearl barley
1 pound fresh white button mushrooms, sliced
2 tablespoons tomato paste
2 large bay leaves

Steps:

  • In a large soup pot, combine all the stock ingredients. Bring to a boil and simmer for 2 hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
  • Taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, parsley, pearl barley and sliced mushrooms. Bring to a boil and then add the tomato paste and bay leaves. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes. You can add a little water if too much liquid has evaporated.

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