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Mushroom Barley Soup or Stew
Info:
Yields 2 hearty, meal-sized servings
Ingredients:
1 Tablespoon Oil (Alisa used grapeseed. I used olive oil.)
1/2 Medium Onion, slivered (about 1 and 1/4 cups)
1/2 Cup Dry Barley, rinsed
(We both used the inexpensive pearl barley)
2 Large Garlic Cloves, Minced
(or about 2 teaspoons bottled minced garlic)
1 Teaspoon Dried Thyme
8 Ounces Sliced Button or Cremini Mushrooms
4 Cups (1 quart) Beef or Mushroom Broth (I used beef broth)
1 Tablespoon Tomato Paste (I used 2 Tablespoons)
1 Teaspoon Balsamic Vinegar
1 Bay Leaf
1/4 - 1 Teaspoon Salt to Taste
1 Teaspoon Miso Paste
(or simply more salt to taste) (I did not have Miso paste)
Freshly Ground Black Pepper to Taste
Directions:
Heat the oil in a stock pot over medium heat.
Add the onions, and sauté for about 5 minutes, or until they are translucent.
Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes.
Stir in the mushrooms, followed by the broth, tomato paste, vinegar, bay leaf, and I would start with 1/4 teaspoon of salt and the miso if using.
Bring the soup to a boil, reduce the heat to low, cover, and allow the soup to simmer for at least 1 hour, or until the barley is nice and tender.
Season to taste with additional salt and black pepper to taste.
Info:
Yields 2 hearty, meal-sized servings
Ingredients:
1 Tablespoon Oil (Alisa used grapeseed. I used olive oil.)
1/2 Medium Onion, slivered (about 1 and 1/4 cups)
1/2 Cup Dry Barley, rinsed
(We both used the inexpensive pearl barley)
2 Large Garlic Cloves, Minced
(or about 2 teaspoons bottled minced garlic)
1 Teaspoon Dried Thyme
8 Ounces Sliced Button or Cremini Mushrooms
4 Cups (1 quart) Beef or Mushroom Broth (I used beef broth)
1 Tablespoon Tomato Paste (I used 2 Tablespoons)
1 Teaspoon Balsamic Vinegar
1 Bay Leaf
1/4 - 1 Teaspoon Salt to Taste
1 Teaspoon Miso Paste
(or simply more salt to taste) (I did not have Miso paste)
Freshly Ground Black Pepper to Taste
Directions:
Heat the oil in a stock pot over medium heat.
Add the onions, and sauté for about 5 minutes, or until they are translucent.
Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes.
Stir in the mushrooms, followed by the broth, tomato paste, vinegar, bay leaf, and I would start with 1/4 teaspoon of salt and the miso if using.
Bring the soup to a boil, reduce the heat to low, cover, and allow the soup to simmer for at least 1 hour, or until the barley is nice and tender.
Season to taste with additional salt and black pepper to taste.
