Wednesday, November 18, 2015

Mushroom Barley Soup

It's almost the season that shall not be named...but for now, we get to enjoy the best parts of fall: cool nights and mornings, excuses to wear sweaters and cute boots, eat warm or warming things, and drink wine.  This recipe allows all three of the last three things to happen simultaneously, weather and attire is up to you though!

Also - you can probably make this vegetarian, but may need to do some body building in the soup to replace it...maybe a Tbsp tomato paste or miso? Maybe both?
Mushroom Barley Soup
Mushroom Barley Soup
Serves 4-6
Mushroom Barley Soup

1 Tbsp butter
1Tbsp olive oil
1 medium large onion
2 cloves garlic minced
1 rib celery, diced
1 carrot, diced
8 oz white mushrooms, sliced
8 oz baby bella mushrooms, sliced
1 oz dried mushrooms (preferably porcini, portobello or other okay!)
32 oz beef broth (low sodium preferred)
1 c red wine
1/3 c dry pearl barley
1 bunch chard leaves and stems, chopped
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp dry basil
salt and pepper to taste

1) Soak dried mushrooms in 1 cup of boiling water for 20+ minutes, strain and reserve the liquid.
2) In a large Dutch oven or stock pot, sauté onion and garlic in butter and oil for approximately 3-4 minutes over medium.
3) Add carrot and celery, sauté for 3-4 more minutes.
4) Add fresh mushrooms, cook 5-10 minutes until contents cook down a bit.
5) Add drained mushrooms, sauté to combine and add wine.
6) Cook 2 minutes to cook down a bit, and then add broth, reserved mushroom liquid, barley, and spices (except salt and pepper), and bring to a simmer.
7) Partially cover, cook 1 hour, stirring occasionally.
8) Add chard, cover, cook 3 minutes, remove from heat and season to taste.
9) Serve with more wine, crusty bread, and maybe a green salad.  BYOSweater.  

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