mushroom barley soup
hello reader's the other day i made a hearty wholesome soup made with mushrooms and barley it came from a cooking class at draeger's cooking school with Chef Sitarani Palomar, who is currently has a radio show called an organic conversation its a really good radio show only on saturdays. this recipe is so healthy and it will make you want seconds, heres a tip: i use the 10 minute barley from Trader Joe's so it calls for a long cooking time, but just use 10 minutes of cooking time in boiling mushroom stock i made so please enjoy!
mushroom barley soup
recipe courtesy of sitarani palomar
8 cups mushroom stock, recipe below
1/2 cup uncooked barley rinsed and drained
2 tsp minced garlic
1 1/.2 tsp unsalted butter
1 1/2 tsp EVOO
1 small yellow onion small diced
1 carrot, peeled and small diced
8 oz whole mushrooms cleaned and small diced
2 garlic cloves ,minced
1/4 cup low sodium soy sauce or gluten free tamari
pepper to taste
1/4 cup chopped parsely optional
method
in a large saucepan combine mushroom stock with barely and thyme bring to a boil then reduce to a simmer cover and cook until barley is tender about 40 minutes, for quick cook listed above just 10 minutes will do
meanwhile heat a saute pan over medium low heat and melt butter and olive oil together. add the onions and carrots and saute until tender 10 minutes add the mushrooms and increase heat to medium high saute for 5 minutes stirring frequently then add the garlic and cook for an additonal minute stir in soy sauce or tamari and remove from heat transfer mushroom mixture in the saucepan with the stock and barley simmer uncovered for an addional 10 minutes to allow flavors to marry top with parsely if desired before serving and enjoy
how to make mushroom stock
in a large pot combine 8 cups water, 8 oz mushrooms and onion and 2whole garlic clove bring to a boil and simmer for 20 minutes and strain the vegetables and compost and you got homemade mushroom broth!
recipe courtesy of sitarani palomar
8 cups mushroom stock, recipe below
1/2 cup uncooked barley rinsed and drained
2 tsp minced garlic
1 1/.2 tsp unsalted butter
1 1/2 tsp EVOO
1 small yellow onion small diced
1 carrot, peeled and small diced
8 oz whole mushrooms cleaned and small diced
2 garlic cloves ,minced
1/4 cup low sodium soy sauce or gluten free tamari
pepper to taste
1/4 cup chopped parsely optional
method
in a large saucepan combine mushroom stock with barely and thyme bring to a boil then reduce to a simmer cover and cook until barley is tender about 40 minutes, for quick cook listed above just 10 minutes will do
meanwhile heat a saute pan over medium low heat and melt butter and olive oil together. add the onions and carrots and saute until tender 10 minutes add the mushrooms and increase heat to medium high saute for 5 minutes stirring frequently then add the garlic and cook for an additonal minute stir in soy sauce or tamari and remove from heat transfer mushroom mixture in the saucepan with the stock and barley simmer uncovered for an addional 10 minutes to allow flavors to marry top with parsely if desired before serving and enjoy
how to make mushroom stock
in a large pot combine 8 cups water, 8 oz mushrooms and onion and 2whole garlic clove bring to a boil and simmer for 20 minutes and strain the vegetables and compost and you got homemade mushroom broth!
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