Our Version of Mushroom & Barley soup

Ingredients : 

12 cups of Mushroom Stock

1 1/4 cup of pearl Barley

2 bay leaves

6 dried Shitake Mushrooms

1/4 cup extra Virgin Olive Oil

1 Large onion chopped

1 cup chopped celery ( you may include the leaves)

2 cloves of crushed garlic

450 gms of white mushrooms , scrubbed and sliced

salt & pepper to taste

Tools needed : 

large stock pot

small saucepan

timer

skillet

clean mesh filter

Prep time : 15-20 minutes

Cook time : 2 hours 15 minutes

Serves : 6 people

Recommended Products : 

Dolce Vita  Extra Virgin Olive Oil 

Mushroom & Barley soup

 

 

 

 

Method : 

  • Pour in the Mushroom stock into the large stockpot .
  • Add the bay leaves , stir , lower heat to simmer and set the timer for 2 hours & 15 minutes.
  • Place the dried mushrooms in a small saucepan and to this add 3 cups of hot water and bring to boil at high heat.
  • Remove the saucepan from heat and let the mushrooms soak for about 20 minutes.
  • Drain the water using a mesh filter / ‘channi’ into a bowl and keep it away for later use.
  • Chop the softened mushrooms into small pieces.
  • In the skillet add 2 tbsp of the Dolce Vita  Extra Virgin Olive Oil  and heat over medium heat. Add the onion into the skillet and saute until it turns pinkish in color.
  • Add the chopped carrots & celery and saute again till all of it starts browning and caramelizing
  • To this add soaked , chopped mushrooms and crushed garlic and saute for another 2 minutes
  • To this pour the strained mushroom broth into the skillet and bring to boil and cook until the mixture is hot & bubbly.
  • Add contents of the skillet with the mushroom and barley into the simmering stockpot .
  • To the skillet then add 1 tbsp of Dolce Vita  Extra Virgin Olive Oil  and heat over medium flame . Ensure that the pan is well coated.
  • Take about 200 gms of the white mushrooms and add to the pan. Sprinkle salt and pepper over it .
  • Let the mushrooms sear without stirring. Then stir the mushrooms until golden brown and have shrunk to about half their size.
  • Transfer the seared mushrooms into the large stockpot and heat 1 tbsp Dolce Vita  Extra Virgin Olive Oil  in the skillet and complete the process mentioned above for the balance mushrooms.
  • Stir the ingredients into the large stockpot and let this simmer on low heat until the timer goes off. Do not put the lid on the soup . You may add water if the soup is thickening and ensure the barley is getting cooked.
  • Add salt and pepper as per taste and serve hot.
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