Ingredients: |
Ingredients: Mushroom Barley Soup
¾ cup pearl barley
1 ½ lbs mushrooms (baby bellas-buy pre-sliced to save time!)
6 carrots, peeled, and cut in half, then crosswise into ¼ inch chunks
2 Tbsp olive oil
4 celery stalks, sliced
1 large yellow onion, coarsely chopped
2 Tbsp tomato paste
2 cans (14 ½ oz each can) Organic vegetable broth
Crusty baguette to serve on the side
In 3-quart saucepan, heat barley and 4 cups of water to boiling over high heat. Reduce heat to low. Cover; simmer 30 minutes and then drain any remain water into a colander.
Slice mushrooms and carrots while barley is cooking.
In 5-quart Dutch oven or large soup pot, heat olive oil over medium-high heat. Add celery and onion and cook, stirring occasionally, 8-10 minutes. Increase heat to high. Add mushrooms and cook, stirring occasionally, 10-12 minutes, until liquid evaporates and mushrooms are browned lightly (you may need to spoon out some of the liquid if it’s taking too long).
Reduce heat to medium-high. Stir in tomato paste, stir and cook for 2 minutes. Add broth, barley, carrots, and 4 cups of water. Heat to boiling over high heat. Reduce heat to low, cover and simmer 20-25 minutes, until carrots and barley are tender.
Eat!
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Directions: |
Directions:Mushroom & Wild Rice Soup
Ingredients
coarse salt and freshly ground pepper
½ cup wild rice
3 teaspoons olive oil
1 ¼ lb assorted mushrooms, sliced into bite size pieces
1 Tbsp butter
3 leeks, quartered lengthwise and thinly sliced
1 Tbsp porcini powder (ground up dried porcini)
6 cups vegetable broth
2 Tbsp heavy cream
1 Tbsp finely chopped flat leaf parsley
Directions
1. In a small saucepan, make rice. Set aside.
2. In a large saucepan, cook the mushrooms and season with s + p. Transfer to a bowl.
3. Reduce heat to med-low. Melt butter. Add leeks. Cook until softened, about 5 min. Stir in porcini powder and cook for 1 min. Add broth. Bring to boil over med-high heat. Add mushrooms and return to a boil. Reduce heat to med. Cook for 20 min. Stir in rice, cream, and parsley. S+ P as needed. |
This recipe for Mushroom Barley Soup a la Heidi, Mushroom & Wild Rice Soup is from