Healthy And Hearty Mushroom Barley Soup
PERFECT for a cold winter day! This easy Mushroom Barley Soup uses hearty Shiitake mushroom which truly brings incredible taste and flavor. This is a must-try Soup Recipe for anyone looking for a Healthy and Hearty winter meal.
0:00 Ingredients
0:22 Sauté Mirepoix and Garlic
0:51 Add Mushrooms, then Water/Barley/Seasoning
1:50 Plating and Tasting
Ingredients:
1 Gallon Water (16 Cups)
2 Pounds White Button Mushrooms
11/2 Pounds Shiitakes-Destemmed and Quartered
3 Tablespoons Garlic- Chopped
2 Medium Onions- Peeled And Diced
2 Carrots- Peeled and Sliced
3 Ribs Celery- Chopped
1 Pound Barley- Rinsed
4 Tablespoons Beef Base
3 Tablespoons Chicken Base
1 Teaspoon Black Pepper- add when you add the barley
Happy Cooking!!!!
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Mushroom Barley Soup Recipe
This mushroom barley soup is of the most flavorful and comforting soups I’ve ever made. A perfect mushroom soup for cold winter days that will warm you up. This easy soup is made of fresh mushrooms, dried porcini mushrooms, carrots, celery, pearl barley and more delicious ingredients.
►Full written recipe:
►Equipment I Used in This Video:
►More Soup Recipes You Might Like:
French Onion Soup:
Lentil Soup:
Mushroom and Chestnut Soup:
Cream of Mushroom Soup:
Ingredients:
3 tablespoons Olive oil
1 Onion, chopped
3 cloves Garlic, crushed
Celery, chopped
2 Carrots, diced
1 Potato, diced
300g White button mushrooms
60g Dried porcini mushrooms
1 cup (200g) Pearl barley, rinsed
2.5L Water/stock
Salt to taste
Pepper to taste
1 teaspoon cumin
1-2 teaspoons thyme
2 tablespoons Parsley, chopped (optional)
Directions:
1. I a bowl place dried mushrooms, pour1-2 cups of how water and allow to soak for 20 minutes.
2. Meanwhile start making the soup: in a large pot heat olive oil, add chopped onion and fry until slightly golden, add crushed garlic, chopped celery and diced carrots and fry for 3-4 minutes, add diced potato, chopped white button mushrooms and cook until the mushrooms are softened, about 8-10 minutes.
3. Drain soaked mushrooms, chop them and add to the pot, add chopped potato, pearl barley. Add the mushroom soaking liquids, and 2.5L of water.
4. Season with salt, pepper, cumin and thyme. Bring to a boil, reduce the heat to low, cover with a lid and simmer until the pearl barley are cooked to al dente, about 20-25 minutes.
5. Check the seasoning, if needed add spices. Turn the heat off and add chopped parsley (optional).
6. Serve!
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Make This Luscious Mushroom Barley Soup: Vegan or Not It’s Delicious
Want a hearty and healthy flavor-packed soup? Check out this Mushroom Barley Soup recipe. I’m making a vegan version, but it’s equally delicious with some beef, chicken, or pork tossed in. The variations are many but the end result is the same: a fantastic filling soup that’s perfect on a cold night.
#healthyrecipe #veganrecipes #souprecipe #barley #mushroomrecipe
chicken, mushroom, and barley soup!
WFPB Mushroom Barley Soup! ???? Easy, Healthy & Delicious Whole Food Plant Based Recipe
WFPB Mushroom Barley Soup! A wonderful, warming, hearty, perfect-for-winter soup that will satiate you AND delight your tastebuds. ???? Vegan, whole food plant based and super healthy! Thanks as always for your comments & suggestions! If you have any recipe requests, leave it in a comment below. Hope you guys enjoy!
✨ Items used in this recipe!
Organic hulled barley:
Organic pearl barley:
Better than Bouillon broth paste:
???? Original Recipe:
The only modifications I made were:
1) used 2 potatoes instead of 1
2) Used 6 cups water instead of 8
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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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