Recipe

Old School Barley Mushroom Soup Recipe

Add Step-by-Step Photos	Crainny / All my dishes 6 months ago Step away from that cafeteria pot! Don't even open it! Cook your own stuff! Long live the old school cooking! Prep:15m Cook:90m Servings:6	Crainny
	mushroom barley onion carrot potato

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Ingredients

1-1/2 to 2 cups of dried wild mushrooms, such as morrels, crimini, porcini, trumpets, chantereles, etc; shitake is ok, but they tend to be a little stringy

3 cups water

4-5 cups chicken stock (or water)

1/2 cup barley

2 large potatoes

2 tbsp butter

2 carrots, finely chopped

2 onions, finely chopped

salt, pepper to taste

fresh parsley

garlic dill pickles for garnish

sour cream

alternatively 1/2 cup heavy cream

Directions

Rinse mushrooms in cold water thoroughly - they have sand in them

Soak mushrooms in 3 cups of water overnight. Don't drain the water

Reserve the mushroom water (it should be very dark)

Slice all mushrooms in a uniform way

Return mushrooms in water, add the remaining water or stock

Bring to boil

Add barley and cook about 1 hour or until barley is tender

Meanwhile, peel and cube the potatoes

Melt butter in a skillet

Saute carrots and onions until very fragrant and onions are translucent and golden

Throw potatoes, onions and carrots into the soup and cook until potatoes are done

Add salt and pepper to taste

Add parsley

Soup should be fairly thick, but not too thick

Chop your dill pickles finely and serve as garnish on your soup along with a 1/2 tbsp of sour cream

Another option is to add 1/2 cup of cream to the soup pot, mix well, and then puree the soup until smooth. This way, leftovers can be used instead of condensed cream of mushroom soup in other dishes

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Comments

lunasea 6 months ago said:
This looks delicious and comforting. Can't wait to try - thank you for sharing. =)

trigger 6 months ago said:
I love Barley in soup. I often make Risotto using both fresh and dried mushrooms the dried mushrooms make a rich earthy flavor that can not be matched by fresh mushrooms alone. I soak the dried mushrooms the hot liquid that I use for making my Risotto.
This is the soup I will, make today.
Thank you for posting.

annieamie 5 months, 3 weeks ago said:
I grew up on barley soup and just love it. This is a very good recipe and I'm just thrilled to find it here! Thanks so much for taking the time to share it with all of us.

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