Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters barley, rinsed; 8 servings Freshly ground black pepper; 1 large carrot, peeled and diced; 2 stalks celery with leaves, diced; 14 grams dried Polish mushrooms or dried porcini mushrooms; 1 Tbsp all-purpose flour; 340 grams fresh mushrooms, trimmed and thinly sliced; 59 milliliters chopped fresh parsley; 3 cloves garlic, minced; 2 teaspoons kosher salt; 946 milliliters low-sodium beef broth; 1 medium onion, diced; 6 Tbsps unsalted butter

You can never have too many soup recipes, so give Mushroom Barley Soup a try. This recipe makes 8 servings with 175 calories, 6g of protein, and 9g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have flour, porcini mushrooms, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a bowl. Reserve the liquid. Coarsely chop the mushrooms and set aside.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Cheesecloth

Sieve

Bowl

Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add the onions and sauté until softened and translucent, about 8 minutes.

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Onion

Add the garlic and sauté until fragrant, about 2 minutes more.

Ingredients you will need

Garlic

Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes. Stir in the fl our until well blended. Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water. Stir in the barley, salt, and pepper to taste.

Ingredients you will need

Mushrooms

Beef Broth

Carrot

Parsley

Barley

Celery

Pepper

Water

Salt

Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary.

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Salt And Pepper

Seasoning

Barley

Water

Soup

Sprinkle with the remaining parsley before serving.

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Parsley

Reprinted with permission from Russ & Daughters by Mark Russ Federman, © 2013 Mark FedermanMARK RUSS FEDERMAN, grandson of founder, Joel Russ, took over the running of Russ & Daughters from his parents in 1978 and turned it over to the fourth generation, his daughter, Niki, and nephew Josh, in 200

He has appeared individually on panels at the Smithsonian Institution, the Museum of the City of New York, the New York Public Library, and the conference of the Association of Food Journalists, among other venues. Mark and Russ & Daughters were most recently featured on the PBS documentary The Jews of New York; on Lidia Bastianich's PBS series Lidia Celebrates America; and on Anthony Bourdain's No Reservations.