Chunky Mushroom And Barley Soup Recipe
Ingredients
| 1/2 cup medium barley | ||
| Water | 2 Cup (16 tbs) | |
| Parsnips | 1/2 pound, finely chopped | |
| Carrots | 1/2 pound, finely chopped | |
| Onions | 1/2 pound, peeled, finely chopped | |
| Unsalted butter | 5 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| 1 pound mushrooms, wiped, stems trimmed, finely chopped | ||
| 3 tablespoons finely chopped flat-leaf parsley or 1 tablespoon dried | ||
| 1 large clove garlic, peeled and crushed | ||
| 3 cups beef stock, preferably homemade | ||
| Light cream | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Unsalted butter | 2 Tablespoon | |
| 1/4 pound mushrooms, wiped, stems trimmed, thinly sliced | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
Bring medium size saucepan of water to a boil.
Add the barley, adjust the heat down, and simmer, covered, until tender, about 25 minutes.
Drain and reserve.
Melt 5 tablespoons of butter and oil in a large, heavy saucepan just until the butter foams.
Add the chopped parsnips, carrots, and onions; stir to coat with butter; and cover.
Cook over low heat, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the mushrooms and parsley to the vegetables and continue cooking until the mushrooms are separated, about 5 minutes.
Add the garlic, then stir in 1 cup of broth and mix well.
Ladle the mixture by batches into the bowl of a food processor fitted with a steel chopping blade, and puree it until almost smooth.
Return the puree to the saucepan, stir in the remaining stock, light cream, lemon juice, and cooked barley, and season with salt and pepper.
Simmer for 10 minutes or until heated through.
Meanwhile, saute the remaining 1/4 pound of mushrooms in 2 tablespoons butter until just wilted, about 30 seconds to 1 minute.
When the soup is hot, remove the saucepan from the heat, whisk in the sour cream, and stir in the mushrooms.
Add the barley, adjust the heat down, and simmer, covered, until tender, about 25 minutes.
Drain and reserve.
Melt 5 tablespoons of butter and oil in a large, heavy saucepan just until the butter foams.
Add the chopped parsnips, carrots, and onions; stir to coat with butter; and cover.
Cook over low heat, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the mushrooms and parsley to the vegetables and continue cooking until the mushrooms are separated, about 5 minutes.
Add the garlic, then stir in 1 cup of broth and mix well.
Ladle the mixture by batches into the bowl of a food processor fitted with a steel chopping blade, and puree it until almost smooth.
Return the puree to the saucepan, stir in the remaining stock, light cream, lemon juice, and cooked barley, and season with salt and pepper.
Simmer for 10 minutes or until heated through.
Meanwhile, saute the remaining 1/4 pound of mushrooms in 2 tablespoons butter until just wilted, about 30 seconds to 1 minute.
When the soup is hot, remove the saucepan from the heat, whisk in the sour cream, and stir in the mushrooms.
Chef
