Mushroom Barley Soup - Everyday Food with Sarah Carey
For a quick and comforting way to warm up on a cool winter day, Sarah’s Mushroom Barley Soup uses quick cooking barley that takes only 10 minutes to cook, enjoy this hearty and flavorful dish!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Mushroom Barley Soup - Everyday Food with Sarah Carey
Easy to Make Creamy Mushroom Soup | Chef Jean-Pierre
Hello There Friends! A highly requested video today. I”m going to show you how to make a Creamy Mushroom Soup. Come and join me in making this fantastic soup and try it for yourself! Let me know how you do in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Garlic Olive Oil:
❤️ Porcini Mushroom Salt:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Make this Hearty Mushroom & Barley Soup
You've gotta make this delicious plant based soup by Desiree Nielsen.
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Hungarian Mushroom Soup Recipe - Chef Tips
This Hungarian Mushroom Soup recipe is inspired by a dish I enjoyed at Old Wives Tale in Portland, way back in 2008. Print the recipe!
I've put my own spin on it, of course, complete with garlic-shallot puree and a gremolata topping. I think this is way better than most cream of mushroom soup recipes, and I hope you'll agree!
Hungarian Mushroom Soup
1 1/2 pounds button mushrooms, sliced
2 tablespoons butter
2 cups diced white onion
1 teaspoon garlic-shallot puree or 1 minced cloves garlic
1 teaspoon kosher salt
2-3 teaspoons dried dill or 3 teaspoons fresh dill
1 tablespoon of Hungarian Paprika
2 teaspoons fresh lemon juice
3 tablespoons all purpose flour.
2 cups chicken broth, mushroom stock or vegetable broth
1 cup heavy cream or milk
1/2 cup sour cream
Fresh cracked pepper to taste
Garnish:
Zest of 1 lemon
Small bunch of Italian parsley.
Heat a large stock pot over medium heat. Add 2 tablespoons butter. Melt down. Stir in 2 cups diced white onion. Cook down for about 5 minutes. After a few minutes, add 1 teaspoon garlic-shallot puree or 1 minced cloves garlic. Stir well.
After 5 minutes, add the sliced mushrooms. Next, add 1 teaspoon kosher salt followed by 2-3 teaspoons dried dill or 3 teaspoons fresh dill. Next, add 1 tablespoon of Hungarian Paprika. Cook down 10-15 minutes. Add 2 teaspoons fresh lemon juice and 3 tablespoons all purpose flour. Cook down and stir for about 5 minutes.
Finally, add 2 cups chicken broth, mushroom stock or vegetable broth.
Stir, reduce heat to medium/low. Cover and cook for about 10 more minutes.
Next, stir in 1 cup heavy cream or milk. Finally, stir in 1/2 cup sour cream and add fresh cracked pepper and more salt if needed.
Serve with garnish of lemon zest and chopped parsley. Enjoy!
#mushroomsoup #mushrooms #cheftips
Creamy Vegan Mushroom Barley Soup, created by Connoisseurveg.com
While this recipe calls for olive oil while sauteing the fresh mushrooms, please omit it. Just let mushrooms saute in their own juices to make this a much healthier recipe.
Barley and Mushroom Soup || Healthy & Vegan recipe
How to make barley and mushroom soup, An easy & healthy recipe for barley and mushroom soup.
This soup is perfect for a cool winter day. Enjoy :)
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Chicken Vegetables Soup Recipe:
FULL RECIPE:
INGREDIENTS:
2/3 cup pearl barley, washed
2 medium potatoes, peeled
1 medium onion
2 garlic cloves
10 Champignon mushrooms
150 gram, 5 oz shimeji Mushrooms (You replace with Champignon mushrooms)
2 medium carrots, peeled
1 celery leaf
1/4 bunch of parsley
Salt and black pepper- as much as you like
2 tablespoons olive oil
Warm water- to the soup
INSTRUCTIONS:
1. Chop garlic and parsley. Cut onion and Champignon mushroom into strips. Cut potatoes, carrots and celery to small squares.
2. Heat olive oil in a large pot on high heat. Once the oil is hot, add the onion. Sauté 3-5 minutes and stir occasionally.
3. Add garlic and mushrooms. Sauté 3-5 minutes and stir occasionally.
4. Add carrots and celery. Continue to stir and fry for another 3 minutes.
5. Add potatoes, parsley, salt, pepper and the washed pearl barley. Add water that will cover 5 cm (2 inch) above the vegetables.
6. Cover the pot with a lid and cook for an hour and a half to 2 hours on low heat. Stir occasionally and if necessary add more water. Towards the end, taste and add more salt and pepper if necessary.
COMMENTS/ UPGRADES:
• The pearl barley absorb liquids during cooking, so there is a good chance that you will need to add more liquids to the soup. So you should stir the soup sometimes and add water if necessary.
• If you do not have Shimeji mushrooms, you can replace with shiitake mushrooms or Champignon mushrooms.
• You can add chopped coriander to the soup.
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