Barley Soup
This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. Chewy, nutty barley makes it so much more interesting than using just pasta or rice.
A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!
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Mushroom Barley Soup. Recipe by Always Yummy!
Mushroom Barley Soup comes out a flavored, hearty and very tasty. An important ingredient of this soup is pearl barley. Combination of mushrooms and pearl barley adds a special taste to such a soup.
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✅ Ingredients:
• champignon or wild mushrooms – 21 oz | 600 g
• onion – 7 oz | 200 g
• potato – 14 oz | 400 g
• carrot – 5 oz | 150 g
• pearl barley – 3,5 oz | 100 g
• 3 bay leaves
• fresh rosemary – 1 sprig or 1 tsp of dried one
• vegetable broth or water – 7 cup | 1,8L
• olive oil – 2 tbsp
• wheat flour – 2 tbsp
• cold water – 3 tbsp
• salt – 1 tbsp
• ground black pepper – ½ tsp
✅ You will need:
• saucepan
• carving board
• bowl
???? Preparation:
1. Heat a saucepan, add vegetable or olive oil and fry the chopped onion for 2 minutes over medium heat.
2. Add the cut mushrooms and keep frying for 5 minutes over high heat until liquid evaporates.
3. To the saucepan add the diced potato and carrot, pearl barley washed in cold water, rosemary, salt, pepper, bay leaves and broth, stir and bring to a boil, reduce the heat, cover with a lid and cook the soup for an hour over low heat.
4. In a bowl incorporate 2 tbsp of flour and 3 tbsp of cold water until smooth and pour into the soup by thin jet, stir and keep boiling for 10 minutes more over low heat.
5. Switch off the heat, sprinkle your hearty Mushroom Barley Soup with favorite greens and serve to the table.
#recipe
Mushroom Barley Soup
This mushroom barley soup is hearty, delicious and extra healthy. Made with crimini and shiitake mushrooms, the soup has rich flavors and can be made ahead as leftovers taste amazing. Full recipe here:
Barley and Mushroom Soup || Healthy & Vegan recipe
How to make barley and mushroom soup, An easy & healthy recipe for barley and mushroom soup.
This soup is perfect for a cool winter day. Enjoy :)
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FULL RECIPE:
INGREDIENTS:
2/3 cup pearl barley, washed
2 medium potatoes, peeled
1 medium onion
2 garlic cloves
10 Champignon mushrooms
150 gram, 5 oz shimeji Mushrooms (You replace with Champignon mushrooms)
2 medium carrots, peeled
1 celery leaf
1/4 bunch of parsley
Salt and black pepper- as much as you like
2 tablespoons olive oil
Warm water- to the soup
INSTRUCTIONS:
1. Chop garlic and parsley. Cut onion and Champignon mushroom into strips. Cut potatoes, carrots and celery to small squares.
2. Heat olive oil in a large pot on high heat. Once the oil is hot, add the onion. Sauté 3-5 minutes and stir occasionally.
3. Add garlic and mushrooms. Sauté 3-5 minutes and stir occasionally.
4. Add carrots and celery. Continue to stir and fry for another 3 minutes.
5. Add potatoes, parsley, salt, pepper and the washed pearl barley. Add water that will cover 5 cm (2 inch) above the vegetables.
6. Cover the pot with a lid and cook for an hour and a half to 2 hours on low heat. Stir occasionally and if necessary add more water. Towards the end, taste and add more salt and pepper if necessary.
COMMENTS/ UPGRADES:
• The pearl barley absorb liquids during cooking, so there is a good chance that you will need to add more liquids to the soup. So you should stir the soup sometimes and add water if necessary.
• If you do not have Shimeji mushrooms, you can replace with shiitake mushrooms or Champignon mushrooms.
• You can add chopped coriander to the soup.
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LEGIT vegan Cream of Mushroom Soup Recipe
LAY HO MA everyone! If you grew up with canned cream of mushroom soup, you'll absolutely be blown away with how delicious, easy, and incredible this recipe is. Best part... its completely vegan. Join me in this episode and learn how to make vegan cream of mushroom soup! in this episode I’m using my trusty vitamix. Let's begin.
Ingredients:
4 cups vegetable stock
1/2 lb mushrooms
1 onion
2-3 pieces of garlic
1/2 a potato
1/4 cup cashews
1/4 cup water
Olive oil
Salt and pepper
Directions:
1. Use a paper towel to brush the dirt off the mushrooms
2. Remove the stalks from the mushrooms and set aside
3. Also set aside half of the mushroom caps
4. Slice the remaining mushroom caps and set aside
5. Heat up a stock pot on medium high, then add a drizzle of olive oil
6. Roughly chop one onion, and crush 2-3 pieces of garlic
7. Sauté the onions and garlic until golden brown
8. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
9. Add the potato, the set aside mushroom stalks and caps
10. Season and cook for a few minutes
11. When the vegetables are browned, add the vegetable stock
12. Simmer on medium for 10min
13. In a blender, blend on high the cashews, water, some salt and pepper, and a drizzle of olive oil
14. Add the cashew cream to the pot and stir to combine
15. Pour the entire pot into the blender
16. Place the stock pot back on the heat, add a drizzle of olive oil, sliced mushrooms, and season
17. Sauté for a few minutes, meanwhile, blend the soup on high
18. Add the soup back into the pot and stir
19. Plate, and finish with fresh cracked pepper and a drizzle of olive oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Soup-e Jo - Persian Barley Soup
Soup-e Jo or Barley Soup is one of those things, that makes you enjoy the colder months. This creamy soup, with the earthiness of mushrooms and the freshness of lemon, is just so comforting. The barley makes it nice and filling, so you can easily prepare this for lunch or dinner. It takes some time to simmer, but the active prep time is short and sweet.
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Ingredients (serving 4)
1.9l / 8 cups water
1.2l / 5 cups milk (+120ml / 1/2 cup for slurry)
200g / 1 cup barley
250g / 8oz chestnut mushrooms (you can add any mushrooms you like)
1 medium-sized carrot
60ml / 1/4 cup double cream
1/2 tbsp plain flour (for slurry)
1/4 tsp black pepper
Salt to taste
Fresh lemon juice to taste
Fresh parsley to garnish
Thanks so much for watching! Let me know anytime if you have any questions.
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