o brown.
Add the barley and continue to cook, stirring
rown, about 10 minutes. Add barley and continue to cook, stirring
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.
minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots
eat.
Add in the barley, salt, and pepper; boil for
Remove visible fat from beef and cut into small pieces.
Brown meat (in 1 tsp olive oil if desired).
Add onions and mushrooms and saute for 10 minutes.
Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for at least 2 hours.
You can add some water if soup gets too thick.
Pour into bowls and serve.
inely.
Heat oil in soup pot over medium heat.
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.
BEAN-BARLEY SOUP MIX: In a bowl combine
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.
ith the barley and all the water (including the mushroom-soaking water
Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
Cover and cook on High for 1 hour.
Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.
Combine pearl barley and boiling water in a
Heat dutch oven or large saucepan over medium-high heat until hot.
Coat with nonstick cooking spray.
Add oil and tilt pan to coat bottom pan.
Add yellow onions; cook 8 minutes or until just begining to turn golden.
Add carrots and cook 2 minutes.
Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat.
Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally.
Stir in green onions, salt and pepper.
Place mushrooms, barley, water, kombu, and ginger in
Heat the butter in a saucepan. Add the mushrooms and onion and cook until they're tender and then put in crock-pot. Stir in the barley, soup, water, thyme, leek, salt, and pepper in the crock pot. Cook on high for a few hours until barley is tender. Garnish with parsley.
Cook barley in water, covered, for 50 minutes.
Stir occasionally.
Add vegetables and simmer about 15 minutes, covered, or until tender.
Add beef broth and cream of mushroom soup. Simmer and stir well a few minutes.
If too thick, add a little more water.
If too thin, add a little instant Potato Buds.
up of stock.
Add barley, cover and simmer gently until
dd beef broth and water, soup bone, thyme, marjoram, and bay
Bring barley to a boil in 3 cups of water.
Simmer 30 minutes. Drain.
Saute veggies in margarine in soup pot.
Add broth, bouillon, barley and Worcestershire sauce; cook until carrot is done.
Bring to a boil and add reserved cup of broth, mixed with cornstarch.
Simmer 10 minutes.
Season.