Mushroom Barley Soup - America Test Kitchen |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is an exquisite soup. You won't believe the depth and complexity of the broth (especially w/o the use of alcohol or sour cream). The original recipe calls for 9 cups of chicken broth. My two containers only had 8, so that's all I used. It turned out so well, that's what is listed below. You can also substitute regular white mushrooms for the portobellos. Ingredients:
3 tablespoons butter (or a combination of butter and olive oil) |
1 onion, finely chopped |
1 lb cremini mushroom, stemmed and quartered |
1 lb portobello mushroom, stemmed and cut into 1/4-inch pieces |
salt |
2 carrots, peeled and chopped medium |
3 garlic cloves, minced |
8 cups low-sodium chicken broth |
1/2 cup pearl barley |
1/2 teaspoon dried thyme |
pepper |
Directions:
1. Melt butter in large dutch oven over med-high heat. Add the onions. Cook until softened, about 5 minutes. Stir in mushrooms and 1/4 t. salt. Cook until they have softened and browned, 10 - 15 minutes. (This salt is necessary to get the liquid out of the mushrooms.).
2. Stir in the carrots and garlic. Cook for 1 minute. Stir in the broth, barley, thyme and 1/2 teaspoons salt (if desired). Bring to simmer. Cook until barley is tender, about 50 minutes. Season with salt and pepper before serving. I thought it was fine without any additional salt or pepper.
3. To make ahead: it keeps for 3 days in the fridge or 1 month in freezer. Re heat over low, adding additional water or broth to adjust consistency.
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