Mushroom Barley Soup
Ah, autumn. A wonderful time to review one’s soup recipes.
I originally learned how to make mushroom barley soup from Mollie Katzen’s Moosewood Cookbook. Here is my current one-pot recipe, which I prepare now by heart without consulting Mollie:
- 1 onion
- 1/2 cup barley
- Flavoring: I use a tsp. of miso. You can also use soy sauce and/or 1 tsp. of red wine.
- Salt and pepper to taste
- Olive oil to cover bottom of pan
Many optional ingredients:
- Root vegetables: chopped carrots, parsnip, and/or turnip
- Garlic clove
- Chopped celery
- Chopped ginger root
- Green leafy vegetables: chopped kale or collards
- Herbs, fresh or dry: dill, oregano, thyme
- Shiitake mushrooms: make the soup all the more healthful and flavorful by using shiitake mushrooms
Preparing the Soup
Saute the chopped onion in a bit of olive oil at the bottom of a large pot. When the onion turns translucent, add the barley. Add more than enough water to cover the barley – about one inch higher in the pot. Cook for about 1/2 hour until the barley is almost tender. Add pepper and salt to taste. Add optional ingredients of carrots, other root vegetables, garlic and celery; add the mushrooms. Pour in one cup more of water. Cook until the vegetables are tender. Add optional kale, dill, other herbs and/or other fast cooking greens. Add soy sauce or miso to give the soup taste. Serve warm.
Coming soon (next week?): a list of soup recipes from around the blogosphere. Also, some suggested soup ingredients. If you have a favorite soup recipe that is on a blog, feel free to leave the link in the comments (thanks to Mrs. S., who last week did just that).