Mushroom Barley Soup

We are about to have soup weather! My favorite time of year. Plus, my house guests brought me huge boxes of mushrooms from Kennett Square, the mushroom capital. I LOVE mushrooms. So, I made mushroom barley soup.


They also bought me dried mushrooms which I can never get enough of. I use them all the time.


All you do is add water to them and microwave for a minute and let them soak for about 20 minutes or so.


I started out with the button mushrooms first.


I sliced them thin and then sliced them in half.


Then I tackled the shii-take.


The stems on these should be removed because they are rather woody. Then I sliced them thin too.


Dice one large onion and saute' it in a few tablespoons of butter.


Add a bit more butter and saute' the mushrooms along with the onions.


Scoop the dried mushrooms out of the water and dice them and add them to the pot. Save the liquid.


Add several diced celery stalks and a few diced carrots.


Pour in the dried mushroom liquid but strain out anything that has settled at the bottom.


I also added some mushroom demi glace. Add about 10 cups of beef stock.


Dice a bunch of fresh dill and set it aside.


Sprinkle in about 3 tablespoons of Vegeta.


Taste it for seasoning and add some pepper and salt if needed.


Bring it to a rolling boil.


I could not believe I was out of barley but I did have this box of barley, spelt and brown rice so it is what I used. Add 2 cups of barley or this mix and let the soup simmer for about 40 minutes.



I also made some rosemary no knead bread to go with this. If you make this bread, try this new tip. Add twice the amount of yeast. I did it by accident and had even better results than the original recipe. It rose much faster then the 18 hours in the original recipe and turns out a much lighter bread.


When the soup is done, add the fresh dill.


This is the best mushroom barley soup I have ever tasted. With a piece of the rosemary no knead bread, it is a complete dinner.

Comments

Pricilla said…
The hubby would like this - I am not a big fan of mushrooms
yum~yum~yum~.... i love mushrooms....this looks wonderful...

first cold snap and this is on the stovetop here at farmhouse kitchen....

kary and l'il teddy
How funny is this! My nephew just called to tell me he had a "boat load" of shii-take mushrooms did I want them. Can you imagine! My Rosemary bread is already rising (new recipe) and I'm going to make this soup this afternoon. Thank you!
Yes we definitaly have soup weather here now. Katia is still blowing and now the wind turns so it hits my cottage every now and again :-)

This looks just delicious and thankfully the closest supermarket usually have two or three different kinds of fresh mushrooms at a reasonable price :-)

Have a great day!
Christer.
Guillaume said…
It is perfect soup weather here too. I would love to try this one.
TARYTERRE said…
I love anything with mushrooms. Years ago, when I was a mere child starting out... I made a mushroom barley soup for my in-laws. My MIL insisted I couldn't have made it, by myself. She thought I bought it fresh from some catering place. Insisted I did. She demanded the recipe and was red-faced when I gave it to her. I have since lost the card it was on. But am now happy I have yours to replace it.
laurie said…
I would love some,, right now,, I've been making soup every few days now too.We always have a pot on the go.This sounds delicous,, wish we had our wood stove,, makes the best soup.Your garden must be really changing for fall, all the mums must be flowering,
Wizardess said…
Yum! Still warm here & we've got some sunshine, but I can see this soup (with vegan butter & broth) in my future!
That would stick to your ribs all right!
This sounds and looks amazing! One can never have too many mushrooms. I am really anxious to try this with the barley. What adjustments would you recommend to try to convert it to vegetarian besides substituting vegetable stock in place of the beef stock?

Peace,
Chris........
Jennifer said…
I can't wait to begin cooking soup. I've been dreaming of chicken soup, made over a three day period, in stages. Mmmm! And it's almost chili season, too!
SharleneT said…
Of all the soups in the world, I think Mushroom-Barley is my absolute favorite. This is a wonderful recipe and going into my recipe box, for sure. Thanks for sharing and all your hard work. (now, could you just give your friends my address for any extra boxes of mushrooms they may have??? just askin')