Best Winter Mushroom Barley Soup With Kale Recipes

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MUSHROOM, KALE, AND BARLEY SOUP



Mushroom, Kale, and Barley Soup image

Be sure to use a good quality (or homemade) stock for this soup for best flavor. If you have to use broth or bouillon cubes, add some celery and carrots, at least, to better flavor the broth (add the carrots and celery with the onions in the recipe).

Provided by threeovens

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup pearl barley
1/4 cup olive oil
1 lb cremini mushrooms or 1 lb mixed mushrooms, sliced
1 onion, chopped
4 garlic cloves, minced
1 bunch kale, stemmed and shredded
kosher salt & freshly ground black pepper
1 pinch nutmeg
32 ounces chicken stock (4 cups) or 32 ounces vegetable stock (4 cups)
1/4 cup dried porcini mushrooms or 1/4 cup mixed wild mushroom
pecorino romano cheese, shaved for garnish

Steps:

  • Bring a medium saucepan of water to a boil and cook the barley until just tender, about 20 to 22 minutes; drain and reserve.
  • Meanwhile, heat the oil in a soup pot, over medium high heat, and add the mushrooms and cook until browned; add the onions and garlic and cook until the onions are soft, about 12 to 15 minutes.
  • Add the kle and cook until wilted; season with salt, pepper, and nutmeg.
  • Stir in the stock, 2 cups water, and dried mushrooms; bring to a boil, then lower heat, cover, and cook until the dried mushrooms are tender, about 7 or 8 minutes.
  • Stir in the reserved barley and heat through.
  • Serve in shallow bowls with shaved cheese on top.

Nutrition Facts : Calories 572.9, Fat 17.9, SaturatedFat 2.9, Cholesterol 6.8, Sodium 394.7, Carbohydrate 85.8, Fiber 13.6, Sugar 17.3, Protein 30.5

WINTER MARKET SOUP



Winter Market Soup image

Pearl barley and dried mushrooms add body and texture, and a splash of white wine gives just the right amount of acid. Balanced with a handful of your favorite fresh herbs and a healthy shower of Parmigiano Reggiano, it's a one-pot meal that I go back to again and again when I need something warming and satisfying.

Provided by Seamus Mullen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

1/2 cup pearl barley, rinsed
2 cups gourmet mushrooms, mixed
1 bunch Tuscan or black kale
1 butternut squash
2 carrots, peeled
2 garlic cloves
3 tablespoons extra-virgin olive oil, plus more if needed
1 1/2 tablespoons apple cider vinegar, plus more to taste
1 cup red pearl onions, peeled
1/4 cup dry white wine
1 cup dried mushrooms, such as morels, porcini or black trumpet
8 cups mushroom or vegetable stock
Salt
Black pepper
Zest of 1 lemon
Parmesan cheese, grated
Horseradish, grated, to taste
Herbs, for garnish, such as flat leaf parsley or basil

Steps:

  • Using a fine mesh strainer, rinse the barley under cold, running water. Set aside.Remove and discard the stems of the mushrooms. Slice the caps, set aside.Remove the leafy parts of the kale leaves from the tougher stems. Tear or cut into bite-sized pieces, and set aside.
  • Using a sharp vegetable peeler, peel the butternut squash. Cut into 1/2-inch chunks, set aside.Peel and cube the carrot. Set aside.Peel, trim, and slice the garlic cloves. Set aside.
  • Set a large Dutch oven or heavy-bottomed pot over medium-high heat, and drizzle in half of the olive oil.Once the pot is hot, add the mushrooms. Saute for a few minutes until slightly softened and light brown in color. Add the kale, followed by the garlic. Stir until slightly wilted. Season with salt and pepper, to taste. Deglaze the pan with the cider vinegar, scraping up any browned bits off the bottom.
  • Pour the kale/mushroom mixture onto a plate, set aside.Place the pot back on the heat, drizzle in more of the olive oil, and add the carrots, squash, and pearl onions to the pot. Cook for a few minutes, to add a little color to the vegetables. Add the barley to the pot and stir and toast for a few seconds. Add the white wine to the pot and stir to scrape up any browned bits from the bottom of the pot. Cook until the alcohol has evaporated, about a minute.Add the dried mushrooms to the pot. Cover everything with the mushroom or vegetable stock. Season with salt and pepper, cover, and bring to a simmer. Continue to cook the soup until the vegetables have softened and the barley is cooked, about 25 to 30 minutes.
  • Add the kale/mushroom mixture back to the pot, and stir to combine. Taste the soup, and adjust the salt, pepper, and apple cider vinegar, if needed.Ladle the soup into a wide, shallow bowl. Garnish with freshly grated lemon zest, Parmesan cheese, and fresh horseradish. Finish with a few torn leaves of fresh herbs, and serve immediately.

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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