Tag Archives: barley mushroom soup

Barley Mushroom Soup & January Soup Swap

2 Feb

Work has been busy and exciting, I’ve been reaching more readers through the simple technique of posting frequently (as I learned from Dianne Jacob, twice/week, every week!), and through the Boston Food Bloggers launch party, I met some incredibly friendly and talented food bloggers. January was a productive month!

clockwise from top: Ashley's butternut squash, Megan's garlic, Amanda's onion, my barley mushroom

After meeting at the launch party, Ashley, Megan, Amanda, and I organized a Soup Swap Potluck. It was easy to chat with our common love of food and everyone brought delicious soup to sample!

My contribution was the barley mushroom soup. The recipe is loosely based on the Moosewood original and inspired by one of my visits to 2nd Street. I could have followed the Moosewood recipe exactly (it’s delicious), but I didn’t buy the dry sherry it called for. I have a small kitchen. And experimenting with multiple recipes is always a great creative outlet…


Barley Mushroom Soup

Ingredients (makes 12-15 servings)

  • 1 C pearl barley
  • 8 C water
  • 1 onion, chopped
  • 16 oz mushrooms (I used half baby bella, half white), sliced
  • 3 garlic cloves, minced
  • 3 T butter
  • 1 T tomato paste
  • 2 T soy sauce
  • 1 T Braggs amino acid
  • 1 t lemon juice
  • salt & ground black pepper to taste

Directions

  1. Sort and rinse barley. Cook in large pot in 3 cups of water. Turn off heat when tender.
  2. In separate pan, saute onion in 2 T butter until it begins to caramelize, then add garlic, mushrooms, and 1 T of butter.
  3. When mushrooms are almost cooked (be careful not to overcook), mix in with barley
  4. Add tomato paste, stir.
  5. Add remaining water to the pot, along with soy sauce, Braggs, lemon juice. Bring to boil, then turn down to simmer. Add salt and pepper to taste.
  6. Continue cooking on low for 10-15 minutes.
  7. Serve (or freeze a portion to enjoy at a later time – this soup heats up well).
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