ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
o brown.
Add the barley and continue to cook, stirring
rown, about 10 minutes. Add barley and continue to cook, stirring
minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots
eat.
Add in the barley, salt, and pepper; boil for
br>COOKING INSTRUCTIONS:
This recipe is based on using a
remove stems from mushrooms.
slice caps and set aside.
chop stems.
melt butter in heavy large soup pot over medium heat.
do not let butter brown.
add onion, leek, carrrots, celery, and garlic.
saute until tender, about 8 minutes, stirring constantly.
add mushrooms, cook 2 minutes.
add chicken stock, barley, potato, and bay leaves.
bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
season to taste with salt and pepper.
remove bay leaves and discard.
n medium heat put in barley for approximately 3-10 min
br>Add the barley and saute until the barley begins to color
boiling, add the barley.
While the barley cooks, slice the
Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
Drain but reserve the liquid.
Discard mushroom stems and thinly slice the cups.
Heat a small amount of oil in saucepan.
Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
Boil gently for 30 minutes until the barley is plump.
Melt butter in saucepan.
Add mushrooms and onion and cook until tender.
Add barley and cook until lightly browned.
Add soup, water, thyme and pepper.
Heat to a boil.
Cover and cook over low heat 40 minutes or until barley is done.
Garnish with parsley.
Heat vegetable stock in a saucepan or the microwave.
Heat olive oil in a deep skillet on low heat.
Add the onion and saute until soft (1-2 minutes). Should be slightly golden.
Add mushrooms and basil and continue cooking about 4 minutes.
Stir in barley; be sure it's well coated. Raise heat to medium and cook 5 more minutes.
Stir in hot veg. stock and bring to a boil.
Reduce heat and simmer 25 mins until all liquid is absorbed.
Reserve some tomatoes for garnishing and mix in the remainder.
Garnish and serve!
In large saucepan over medium heat, bring broth to simmer.
Add barley and peppercorns.
Cover and cook for 30 minutes.
Meanwhile, melt butter in medium pan and saute onion and celery 5 minutes. Add mushrooms and saute for 5 minutes longer.
When barley is almost done, add mushroom mixture and carrots and simmer until done.
Mix sherry and flour.
Stir into soup.
Cook 15 minutes and adjust seasoning.
Before serving, sprinkle with parsley.
Heat the olive oil in the bottom of a deep pot.
Add the onion and saute until almost transparent.
Add the celery [and carrot if used] and saute until limp and throw in the keilbasa or sausage.
Let the flavors blend.
Add the chicken or beef broth and bring it to a boil.
Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
Return to a boil.
Lower the flame and simmer for 45 minutes or until barley is tender.
lour taste before adding the barley and cooking another 1-2
In a medium saucepan, bring barley and water to a boil
Combine mushrooms, garlic, and onion in a 3-quart electric slow cooker.
Sprinkle paprika over mushroom mixture.
Cut up tomatoes and add them along with their liquid to the pot.
Add broth, water, barley, and vinegar to cooker.
Cover and cook at low setting until barley is very tender (6 to 7 hours).
Before serving, stir parsley into soup.
Season to taste with salt and pepper.
Combine pearl barley and boiling water in a
b>mushroom mixture from skillet; set aside, and keep warm.
Add barley