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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (374g) Recipe makes 6 servings |
||
| Calories 209 | ||
| Calories from Fat 23 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 3% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 312mg | 13% | |
| Potassium 342mg | 9% | |
| Total Carbohydrate 34.1g | 11% | |
| Dietary Fiber 6.4g | 25% | |
| Sugars 3.1g | ||
| Protein 5.1g | 10% | |
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Wild Mushroom and Barley Soup
By: mama's kitchen
Oct 19, 2005
Dried mushrooms and fresh veggies are simmered in a thyme and sherry flavored stock to create an easy and delicious soup fancy enough for company. NOTE: Sherry can be substituted as instructed here on Zaar or by using an equal amount of apple or orange juice to which a teaspoon of vanilla, orange or almond extract has been added. Recipe courtesy of Chef David Paquet, owner of Niagara Gourmet, St. Catharines, Ontario L2R 2B2 www.niagaragourmet.ca Posted for World Tour 2005, Canada
SERVES 6
Ingredients
- 1 liter water or 4 1/4 cups water
- 30 g dried mushrooms, any variety or 1 1/2 ounces dried mushrooms, any variety
- 1 tablespoon butter
- 1 onion, finely diced
- 1 stalk celery, finely diced
- 1 carrot, finely diced
- 1/4 cup sherry wine
- 1/2 liter beef stock or vegetable stock or chicken stock (51 ounces)
- 1 cup pearl barley
- 2 teaspoons thyme, chopped
Directions
1
Heat water to steaming and add mushrooms.2
Cover and let stand for at least 20 minutes until soft.3
Strain, reserve broth and chop mushrooms.4
Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).5
Add celery and carrots, cook 5 minutes.6
Add mushrooms, cook 2 minutes.7
Add Sherry and cook until almost evaporated.8
Stir in mushroom broth (reserved liquid from soaking), stock & barley.9
Simmer 30 minutes until almost tender.10
Stir in thyme, salt & pepper.11
Simmer 5 to 10 minutes until tender.12
For Vegetarian use the Vegetable stock.
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Featured Reviews for This Recipe
From: hollyfrolly
On Aug 7, 2008
Bliss. Delicious, flavorful and hearty soup. I did add a touch of extra sherry and the juice from a lemon, but otherwise followed your recipe exactly. Yummmmmm. And healthy to boot! How can you go wrong??? So good. What a wonderful post. Thanks, mama!
From: Sarah_Jayne
On Apr 2, 2008
It is hard to go wrong with mushrooms and barley with me because I love them both. I really enjoyed this soup and it made just enough for the two of us to have two big bowls and some bread as our whole meal. I will certainly make this again and use it as a base maybe to experiment too. I can see adding a bit more veggies and of course more mushrooms. Made for PAC Spring 2008.
From: Chef #362018
On Apr 15, 2008
Yummy soup, though word of warning--I have no idea how one could caramelize onions in 15 minutes, on low heat. It took me over an hour on low heat, with finely diced onion! I referenced a bunch of other sites, and it either takes several times longer than 15 min, or increasing heat to medium. The recipe author did not accept an edit.
From: katew
On Jun 8, 2007
Great soup for a winter's night - I made this for ZWT3 and the family did enjoy it - I stuck to the recipe but it is very versatile and a whole range of vegies could be substituted - next time I will add more mushies to give it a stronger flavour and more thyme - and then the children probably won't eat it !! I am a mad soup lover and this will definitely be added to my repertoire so thanks to mama's kitchen.
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