Old School Barley Mushroom Soup
From crainny 16 years ago
- 90 minutes to make
- Serves 6
Step away from that cafeteria pot! Don't even open it! Cook your own stuff! Long live the old school cooking!
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 shopping list
- 3 cups water shopping list
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- 4-5 cups chicken stock (or water) shopping list
- 1/2 cup barley shopping list
- 2 large potatoes shopping list
- 2 tbsp butter shopping list
- 2 carrots, finely chopped shopping list
- 2 onions, finely chopped shopping list
- salt, pepper to taste shopping list
- fresh parsley shopping list
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- garlic dill pickles for garnish shopping list
- sour cream shopping list
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- alternatively 1/2 cup heavy cream shopping list
How to make it
- Rinse mushrooms in cold water thoroughly - they have sand in them
- Soak mushrooms in 3 cups of water overnight. Don't drain the water
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- 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
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- 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
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- Soup should be fairly thick, but not too thick
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- Chop your dill pickles finely and serve as garnish on your soup along with a 1/2 tbsp of sour cream
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- 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
The Rating
Reviewed by 1 people-
I made this and it was yummy, I added a little garlic, because I love it.
Thanks for the recipe.
paintgirl
in Encino loved it
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" It was excellent "