Best Ny Times Mushroom Barley Soup Recipes

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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.

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.

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

CREAMY WILD MUSHROOM AND PARSNIP SOUP



Creamy Wild Mushroom and Parsnip Soup image

Provided by David Tanis

Categories     dinner, weekday, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons butter
2 medium onions, sliced, about 2 cups
2 small parsnips, peeled and chopped
1 small carrot, peeled and chopped
1 thyme branch, plus 1 teaspoon thyme leaves, finely chopped
1 bay leaf
Salt
pepper
6 cups chicken or vegetable broth, more if necessary
2 tablespoons chopped dried morel or porcini mushrooms, soaked in hot water for 15 minutes, then drained
2 tablespoons olive oil
1/2 pound chanterelles or other wild or cultivated mushrooms, in roughly 1/8-inch slices
2 garlic cloves, minced
6 slices day-old baguette
2 tablespoons chopped parsley
Crème fraîche, optional

Steps:

  • Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onions, parsnips, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes
  • Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer.
  • Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme leaves and cook 1 minute more.
  • Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes.
  • Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot.
  • Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each.
  • Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fraîche if you like.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 5 grams, TransFat 0 grams

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

Provided by Marian Burros

Categories     dinner, weekday, soups and stews, main course

Time 1h

Yield About 6 cups

Number Of Ingredients 12

1/3 cup dried mushrooms like porcini
2 tablespoons oil
1 medium onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1/2 pound white mushrooms, washed, trimmed and coarsely cut
1/2 pound shiitake, cremini, portobello or other mushrooms, washed, trimmed and coarsely cut
1/2 cup pearled barley
6 cups no-salt-added beef broth or stock
3 tablespoons dry sherry
Salt and pepper to taste
1 tablespoon wine vinegar

Steps:

  • Cover dried mushrooms with 1 cup hot water, and set aside for 20 minutes. Drain, reserving liquid. Finely chop mushrooms.
  • Heat oil in heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color. Add garlic, and sauté for 30 seconds.
  • Add fresh mushrooms, and sauté for 5 minutes, until they begin to release liquid.
  • Raise heat and add barley; sauté until it begins to color. Add broth and sherry. Strain mushroom-soaking liquid and add to pot along with reconstituted mushrooms. Season with salt and pepper, and simmer for about 40 minutes, until barley is tender. Stir in vinegar; adjust seasonings and serve.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams

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