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Mushroom and Barley Soup

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Mushroom and Barley Soup

When the weather’s cold, a big pot of soup simmering on the stove warms the heart as well as the hearth.  I’m a HUGE fan of soup, as you can see from my other fabulous soup recipes…  And now that the weather has turned colder, I’ll be posting a lot more soup recipes in the next couple of months.  One thing I love to add to my soups is barley.  Adding some whole grain barley to the pot will improve your health along with the flavor of whatever soup you’re cooking. In addition to its robust flavor, barley’s claim to nutritional fame is based on its being a very good source of manganese, dietary fiber, selenium and a good source of copper, vitamin B1 and niacin.  Plus it’s super delicious tasting too…  

This recipe os easy to make, healthy and chocked full of goodness.  Sneaking in the spinach really increases the nutritional content too but you could leave it out if you hate the green stuff.  My husband hates spinach but he didn’t mind it in this recipe.

Mushroom and Barley Soup
 
Ingredients
  • A 12g of dried porcini
  • 1 vegetable stock cube
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 200g white mushrooms, sliced thinly
  • ⅓ cup of pearl barley
  • Sprig of thyme
  • 100 grams or 2 large handfuls of baby leaf spinach
  • *1/4 cup freshly grated Parmesan cheese
Instructions
  1. Pop the porcini in a bowl. Crumble in the stock cube. Stir in 1 ltr boiling water. Set aside to soak for 15 mins.
  2. Peel and finely chop the onion and garlic.
  3. Warm 2 tsp EVOO in a pan over a medium low heat and add the onion and garlic.
  4. Season well with salt and pepper.
  5. Then add them mushrooms to the pot.
  6. Stir in the pearl barley and add the porcini mushrooms and their stock.
  7. Add the bunch of thyme, cover and bring to boil. Turn the heat down and simmer for 20 mins till the barley is tender.
  8. Lift the thyme sprigs out of the soup. Taste it and add more salt and pepper if you think it needs it. Stir in the spinach so it just wilts. Ladle into warm bowls and serve straight away.
  9. OPTIONAL - Add ¼ cup freshly grated Parmesan cheese before serving for added creaminess.

img_6734-2.jpgimg_6737-1.jpgimg_6736-1.jpgMushroom and Barley Soup

 

The post Mushroom and Barley Soup appeared first on Learning Patience.


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