Peggy Lampman's Tuesday dinnerFeed: Portobello-barley soup
The nutty flavor and chewy texture of barley is a heavenly match with the rich, meaty flavor of portobellos in this soup. Portobellos have a longer growing cycle than whites and criminis, resulting in an unctuous, earthy flavor. I much prefer using them to button or cremini mushrooms for long-simmering soups, such as Mushroom-Barley.
I love marinating and grilling portobello mushroom caps (see my June 30th dinnerFeed for recipe). With winter knocking on the door, I will begin simmering them in soups and stuffing them with vegetables; I will need their sustenance to get me through another Michigan winter!Note that I am not using quick-cook barley in this recipe. If that is what you have on hand, put the barley into the soup during the last 10 or 15 minutes of simmer time. I love this soup in particular with lots of freshly ground pepper. The sherry is optional but I think it adds a marvelous layer of flavor. Or try a splash of micro-brewed beer instead, another beloved beverage that owes it's very existence to barley.
Yield: 7 cups Cost: apx. $7.50 Active Time: 15 minutes Simmer Time: 40 minutes
Ingredients
2 tablespoon extra virgin olive oil 1 medium onion, chopped 2 stalks celery, sliced 2 medium carrots peeled and sliced 4 large portabella mushrooms 1 teaspoon garlic minced 1 teaspoon flour 1/2 cup barley 6 cups vegetable, chicken or beef stock 1/4 cup dry sherry,optional 2 tablespoons minced parsley
Directions
1. In a large, heavy-bottomed pot, heat oil over medium heat. Add the onion, carrot, celery and a pinch of kosher salt. Sauté for 5 minutes. 2.Remove portobella stems and, with a damp cloth, wipe tops clean and dice (you should have 4 cups). Add garlic and diced mushrooms to the pan and cook for an additional 3 minutes, stirring occasionally. 3.Sprinkle mixture with flour and cook for 3 minutes, stirring. Stir in the stock and barley and bring to a boil. 4. Reduce heat and simmer for 35 minutes. Add sherry, if desired, and simmer an additional 5-10 minutes until barley is tender. Season with freshly ground pepper and kosher salt, if needed. Stir in minced parsley and serve.
Comments
Marge Biancke
Fri, Jan 8, 2010 : 8:51 a.m.
Thanks for another great recipe. This is a wonderful winter soup. I added a few spinach leaves for an added texture.
Peggy Lampman
Thu, Oct 15, 2009 : 9:55 a.m.
Thanks Vicki. We will soon need all the comfort we can get! Peggy
vicki
Wed, Oct 14, 2009 : 4:11 a.m.
Looks great, Peggy. A good comfort food for the winter dinners!
Peggy Lampman
Tue, Oct 13, 2009 : 9:57 a.m.
Thanks Engineering Mom! What would I do without your comments? No wonder you are an engineer! Peggy
EngineeringMom
Tue, Oct 13, 2009 : 9:13 a.m.
pssstt... when do you add the barley?
Peggy Lampman
Tue, Oct 13, 2009 : 7:31 a.m.
Thanks! This is my new favorite soup. I will make a double batch next time as it lasts a week in my frige! Peggy
momzilla
Tue, Oct 13, 2009 : 7:19 a.m.
Easy, good for you and love barley! Perfect.