Sunday, June 12, 2011

Over the Top Mushroom Barley Soup


I'll be the first to admit it. This isn't an every-night soup. It's rich and (somewhat) labor intensive. The ingredient list is kind of long, and kind of expensive.


But it's also really good. Special occasion kind of good.


Rich. Indulgent. Intensely satisfying. Try it. You'll be happy you did.

Mushroom Barley Soup
Don't skimp on the homemade stock; it makes all the difference. Feel free to make the stock ahead of time and freeze it. That's my secret; I put up the stock when I have a quiet evening for simmering. Then I freeze it so this soup is a breeze to make.

6 cups homemade chicken or beef stock (follow these instructions to make a basic stock, but add a package of chicken bones or a cleaned chicken carcass from a roast chicken dinner)
1/2 cup dry white wine
a handful of dried mushrooms
1 tablespoon canola oil
1/2 pound meat (I used sliced beef neck)
1 onion, chopped
4 sprigs fresh thyme, cleaned and chopped
1 tablespoon chopped fresh oregano
1 teaspoon salt
16 oz. fresh white button mushrooms
1 cup pearl barley

Warm the stock and wine in a medium pot. Add the dried mushrooms and simmer for about 10 minutes.

Meanwhile, heat the oil in a large stock pot. (I used my Le Creuset.) Brown the beef on all sides. Remove from the pot and set aside.

Cook the onion on medium heat for 10 minutes or so, till translucent. Add the herbs and salt. Cook for another couple of minutes.

Add the mushrooms to the cooked onions and cook for about 10 minutes longer.

Put the browned meat into the stock pot. Add the stock and dried (now re-hydrated) mushrooms. Bring to a boil and then add the barley. Simmer for at least two hours (more is fine). Serve immediately, or refrigerate for up to two days. Reheat before serving.



Linking this up to Melt in Your Mouth Monday and Mingle Monday.

6 comments:

  1. This looks delicious- I'll have to try it! I made the pastrami-baby corn stir fry for shavuos, and it was delicious! Thanks for a great recipe :)

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  2. I sounds wonderful. I love soups. Any kind!!

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  3. Sounds delicious. I'd do a vegetarian version of it, but the combo of barley and mushrooms sounds comforting but not heavy.
    And I absolutely agree on the homemade stock - it makes SUCH a difference!

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  4. I can only find barley in a specialty store about 20 minutes from where I live. I'm going there this week, so I'll pick up all of the ingredients to make this. Do you think I could make it with rice instead of barley? In case I can't find any barley.

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  5. Yadi, I think this would be ok with rice, but maybe try brown? Also you might want to reduce the cooking time a bit.

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  6. Hi Rivki,
    Your soup looks delicious, I will have to give it a try. I appreciate you stopping by to have tea with me and I sure hope you will give the Pickle Pot Pickles a try. Hope you are having a great day!

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