Thursday, January 2, 2014
Mushroom Barley Soup
Inspired by the recipe for Onion-Barley Soup with Mushrooms from Prevention Magazine, we made this great soup tonight. What I loved about it is that it is perfect for a vegetarian meal (got "Meatless Monday"), but that it is a soup that really tasted different. So many soups really taste simple (which is OK). This soup had a great taste and really was not like soup I had before. I would love to have this with a salad or another side - but this is hearty enough to be a main course. For mushroom lovers like us, this is a definite keeper.
Ingredients (serves 6):
1 oz. Dried shiitake mushrooms
3 tbsp Olive oil, divided
2 Onions, medium, finely chopped
2 tsp Ginger, minced
5 tsp Garlic, chopped (or five cloves)
12 oz Mushrooms (white or baby bella), sliced with stems
2 1/2 cups Vegetable stock (low sodium or unsalted)
2/3 cup Quick-cooking barley
1/4 cup Cooking sherry
3 tbsp Soy sauce
1 tsp Sesame oil
Kosher salt, one pinch (to taste)
Black pepper, one pinch (to taste)
1. Bring two cups of water to a boil and combine with dried mushrooms in heatproof bowl. Cover and let stand 30 minutes. Remove the mushrooms with a slotted spoon and reserve the liquid. Slice the mushrooms and set aside.
2. Heat 2 tbsp olive oil in a pot over medium-high heat. Add onions, ginger, and garlic and cook for around 5 minutes, stirring occasionally
3. Add remaining 1 tbsp olive oil and mushrooms and cook for 7-9 minutes, stirring occasionally.
4. Stir in broth, barley, sherry, soy sauce, sesame oil, mushroom liquid, shiitake mushrooms, and a pinch each of kosher salt and black pepper. Bring to a boil, then cover and reduce to a simmer, and cook for around 15 minutes.