Mushroom and Barley Soup Using Fresh, Frozen and Dry Mushrooms

Mushroom and Barley Soup Using Fresh, Frozen and Dry Mushrooms requires about 1 hour and 5 minutes from start to finish. One portion of this dish contains roughly 9g of protein, 12g of fat, and a total of 281 calories. This recipe serves 8 and costs $6.74 per serving. Head to the store and pick up heavy cream, fresh herbs, potatoes, and a few other things to make it today. This recipe is liked by 10 foodies and cooks. It works well as a side dish. Autumn will be even more special with this recipe. It is brought to you by Olgas Flavor Factory. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. Similar recipes include Soup of Two Mushrooms and Barley, Beef Barley Soup with Wild Mushrooms and Parsnips, and Mushroom Barley Soup.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prep the mushrooms. Wash and slice the fresh mushrooms. Thaw and clean the frozen porcini mushrooms. (I buy these mushrooms at Trader Joe's. If you can't find them, just use more fresh mushrooms instead. Pour boiling water over the dry mushrooms, letting them steep for 5-10 minutes, then clean them, discarding all the sand and grit on the bottom of the bowl that they were steeping in. In a large pot or dutch oven, cook the bacon on medium heat until it's golden and crisp. Spoon out the cooked bacon, letting it drain on a paper towel. Pour off all the excess bacon grease, leaving 1 -1 Tablespoons of the bacon grease in the dutch oven. Add the fresh and frozen mushrooms to the dutch oven, cooking on high heat for about 8 minutes. At first, the mushrooms will exude a lot of liquid, but then the liquid will get absorbed and cook off and the mushrooms will start to brown. Set the sauteed mushrooms aside, alongside the cooked bacon. Melt 1 Tablespoon butter or oil in the dutch oven, then add the onion, season with salt and ground black pepper and continue cooking for another 5 minutes, until the onions soften. Add the dry mushrooms, potatoes, and barley to the soup, as well as the water. (You can also use chicken broth or vegetable broth, if you'd like, instead of the water.) I just used water, because the abundance of mushrooms gives the soup such a rich flavor, I don't think it needs the broth. Season the soup to taste with salt and ground black pepper, and then bring it to a boil, over high heat and then reduce the heat to a simmer and cook until the barley, potatoes, and dry mushrooms are completely cooked through, about 30-40 minutes. Add the sauteed mushrooms to the soup. Add the heavy cream and garnish with the cooked bacon and fresh herbs, such as dill, parsley and/or green onion. Serve with additional sour cream, if you'd like.

 

Step by step:

1. Prep the mushrooms. Wash and slice the fresh mushrooms. Thaw and clean the frozen porcini mushrooms. (I buy these mushrooms at Trader Joe's. If you can't find them, just use more fresh mushrooms instead.

2. Pour boiling water over the dry mushrooms, letting them steep for 5-10 minutes, then clean them, discarding all the sand and grit on the bottom of the bowl that they were steeping in.

3. In a large pot or dutch oven, cook the bacon on medium heat until it's golden and crisp. Spoon out the cooked bacon, letting it drain on a paper towel.

4. Pour off all the excess bacon grease, leaving 1 -1 Tablespoons of the bacon grease in the dutch oven.

5. Add the fresh and frozen mushrooms to the dutch oven, cooking on high heat for about 8 minutes. At first, the mushrooms will exude a lot of liquid, but then the liquid will get absorbed and cook off and the mushrooms will start to brown. Set the sauteed mushrooms aside, alongside the cooked bacon.

6. Melt 1 Tablespoon butter or oil in the dutch oven, then add the onion, season with salt and ground black pepper and continue cooking for another 5 minutes, until the onions soften.

7. Add the dry mushrooms, potatoes, and barley to the soup, as well as the water. (You can also use chicken broth or vegetable broth, if you'd like, instead of the water.) I just used water, because the abundance of mushrooms gives the soup such a rich flavor, I don't think it needs the broth. Season the soup to taste with salt and ground black pepper, and then bring it to a boil, over high heat and then reduce the heat to a simmer and cook until the barley, potatoes, and dry mushrooms are completely cooked through, about 30-40 minutes.

8. Add the sauteed mushrooms to the soup.

9. Add the heavy cream and garnish with the cooked bacon and fresh herbs, such as dill, parsley and/or green onion.

10. Serve with additional sour cream, if you'd like.

Nutrition Information:

covered percent of daily need