Quick Mushroom Barley Soup

A hearty, flavorsome meal ready in less than 30 minutes from mushrooms plus pantry ingredients.

8 oz large white mushrooms

3 c water

Seasonings

1-1/2 t salt

1 t sugar

1 t lemon juice

1/2 t ground cumin

1/2 t ground coriander

1/4 t granulated garlic

2 T tomato paste

pinch red pepper flakes

2 t olive oil

1/3 c quick-cooking pearl barley

1-1/2 T tapioca or corn starch suspended in water

Wash the mushrooms in lightly-salted tap water. Quarter them, put in two-quart saucepan, add the water and salt, and bring to a gentle boil for five minutes. Remove the mushrooms to a bowl using a slotted spoon or spider. Bring mushroom stock to a boil, add the seasonings, oil, and the barley. Simmer until the barley is tender, about 15 minutes, add back the mushrooms, the starch and simmer five minutes more. Adjust seasoning as needed. Serves four.

Hearty Beef Soup with Mushrooms, Barley, and Black Beans

Developed December, 2022, mostly from pantry ingredients.

1 c (20 g) dry porcini mushrooms
3 T olive oil, divided
6 oz button mushrooms, coarsely chopped
1/2 c carrots, coarsely chopped
1 c onion, coarsely chopped
2 T tomato paste
2 t garlic, minced
1 14.5-oz can Cuban-style black beans (Bush™ is good)
reserved mushroom stock
3 c water
1 T beef stock concentrate (Better than Bouillon™ is good)
1/2 c barley
2 c cabbage, coarsely chopped
1 t salt
1 t sugar
1/2 t ground black pepper
10 oz (300 g) cooked beef steak, cut into 1/2-inch cubes

Rinse the mushrooms briefly and cover with 12 oz of very hot water. Stir and set aside for 30 minutes to hydrate and release their flavor into the soak water. Drain, reserving the liquid and chop them with a few pulses in a small food processor. Do the same for the fresh mushrooms. Heat the oil in a 3-quart saucepan and add the mushrooms. Sauté for a few minutes and then add the chopped carrots. Add more oil as needed to maintain a good sauté. After a few minutes, add the onions and garlic. Fry until onions start to soften. Mix in the beans including the pack water. Add the water, mushroom liquid, and the stock concentrate. Bring to a gentle boil and stir in the barley and cabbage. Cook covered, gently boiling until the cabbage is tender and the barley has swollen, about 20 to 30 minutes. Off heat, stir in the seasonings and beef. Warm through and serve. Rye bread and butter make good sides. Serves 4.

Butter Bean and Barley Soup

Developed June 2, 2013. Recorded June 12, 2013. Lima beans and barley bring solid nourishment and savory taste. They form the basis for this rich, hearty, and healthful dish.

1 lb fresh or frozen shelled butter beans (baby lima beans)
2 qt water
2 t salt
4 medium carrots, cleaned and cut into 1/4 inch rounds
2 ribs celery, diced
1 c yellow onion, diced
1 t garlic
1 leek, white parts, cleaned and coarsely chopped
4 oz mushrooms, diced
1 c cooked cauliflower, cut into small florets
3 oz roast beef, shredded
6 oz cooked chicken dark meat, diced
1/3 c old-fashioned pearl barley (not quick)
1/4 c parsley, chopped
4 green onions, chopped  (optional garnish)

Seasonings

1 T porcini mushroom powder
1 T beef stock concentrate
1 t fish sauce
1 T soy sauce

In a four-quart pot, bring the water, salt, and butter beans to a boil. Cover and cook at a fast simmer for 30 minutes. Add the carrots, onions, garlic, leeks, mushrooms, celery, beef, chicken, barley, and the seasonings. Add more water if needed. Continue simmering about 30 minutes until the barley is cooked and the carrots are tender. Garnish each serving the green onions or more chopped parsley. Serves 8. Suggestion: Salt and Pepper Biscuits make a satisfying side.

Split Pea and Country Ham Soup

Prepared September 29, 2012. Modified from a recipe from America's Test Kitchen. An alternative to pea soup that doesn't require a meaty ham bone. Staged addition of ingredients cooks each appropriately.

2 T unsalted butter
1 large onion (about 1-1/2 c), chopped fine
1/2 t salt
2 t minced garlic
8 c hot water
12 oz country ham steaks, cut into quarters
1 lb green split peas, checked for pebbles and rinsed
2 sprigs fresh thyme or 1 t dry
2 bay leaves
1/2 T sugar
1 c (150 g) carrot, small cubes
1 c (150 g) celery, small dice
1/4 c (50 g) quick-cooking pearl barley (see Note)
freshly ground black pepper

Heat butter in large Dutch oven over medium-high heat. When lightly browned, add the onion and salt.  Cook, stirring frequently, until softened, about 4 minutes. Add garlic and cook about 30 seconds. Add water, ham steak, peas, sugar, thyme, and bay leaves. Increase heat and bring to simmer, stirring frequently to keep peas from sticking. Reduce heat to low, cover, and simmer about 45 minutes, stirring occasionally. Remove the ham pieces and set aside to cool. Add the carrots and celery and return to a simmer. When the ham pieces are cool enough to handle, trim away the skin and fat, cut the lean into small dice, and add the meat back to the soup. Continue to simmer covered for 15 minutes, add the barley, and continue until vegetables are tender, about 15 minutes longer. 
Variation: Replace two cups of water with a 14.5-oz can of diced tomatoes. [Note: If using natural pearl barley, add it with the carrots to allow adequate cooking] Remove and discard thyme sprigs and bay leaves. Season generously with pepper and add salt if needed. Hot buttered biscuits make a good side.

Split Pea Soup

Exploits a meaty ham-bone gift from the Grinnells after Xmas or the Williams after Easter. Developed years ago. Recorded (and prepared) January 5, 2010.

hip joint from honey-baked ham
about 1 lb meat cut from bone, trimmed of fat, and coarsely chopped
water to cover
6 oz cremini mushrooms, sliced
2 medium onions, coarsely chopped
4 carrots, diced
2 ribs celery, diced
1 T garlic, mashed
2 large bay leaves
1 lb split green peas, cleaned and rinsed
1/3 c quick-cooking pearl barley
2 t sugar
juice of a lemon
1 t freshly ground pepper
1 T sea salt

Put bone, meat, and bay leaves in a 8 qt heavy pot, and cover with water. Bring to a slow boil, and cook covered for 30 minutes. Skim as necessary and remove bay leaves. Remove the bone, cool, remove and reserve any meat. Add mushrooms, onions, carrots, celery, and garlic and cook at a fast simmer for 10 minutes. Add the split peas, and continue to simmer 30 minutes, stirring occasionally to prevent scorching. Add the barley, and cook for 15 minutes. Add the bone meat back, and add the sugar, lemon juice, salt, and pepper. Rest covered about 15 minutes. Correct seasoning and serve. Crusty garlic bread on the side is a good match. Pair with a yeasty ale.

Beef, Bean, & Barley Soup

Prepared May 5, 2011. It was mighty comforting on a cold day in May. A meal in a bowl. soup Improves with time. Up to a point, like the rest of us.
 
Stock

3 lbs beef marrow bones
2 T canola oil
8 oz white mushrooms, sliced
2 c carrots, cut in large dice
2 c yellow onions, coarsely chopped
2 large cloves of garlic, thinly sliced
1-1/2 oz tomato paste
12 oz skirt steak, flank steak, or beef plate, cut in 1/2 inch dice
3/4 cup dry red wine

Soup

1 14 oz can beef broth
4 c hot water
1/2 c dry navy beans, soaked overnight, drained, and rinsed
1 c ripe tomato, coarsely chopped
2 T mushroom powder
2 bay leaves
1/2 c pearl barley
2 T lemon or lime juice
salt and pepper, to taste

Heat a heavy dutch oven over medium heat, add the oil, and the bones. Slowly brown the bones, turning frequently to color all sides. Add the mushrooms, and brown lightly. Add the carrots, and cook until lightly browned. Add the onions and garlic, and cook a few minutes. Make room in the pan, and add the tomato paste. Cook it a few minutes. Mix in the beef, trimmed of fat and membranes, and continue cooking until lightly browned. Add the wine, and cook until almost evaporated. Add the water, broth, tomatoes, beans, and bay leaves. Heat to a fast simmer, cover, and cook 2 hours. Add the barley, cook until tender, remove bay leaves, and finish with citrus juice to brighten the flavor. Correct seasoning and serve. Serves 6.