Mushroom Barley Soup Recipe
This mushroom barley soup is of the most flavorful and comforting soups I’ve ever made. A perfect mushroom soup for cold winter days that will warm you up. This easy soup is made of fresh mushrooms, dried porcini mushrooms, carrots, celery, pearl barley and more delicious ingredients.
►Full written recipe:
►Equipment I Used in This Video:
►More Soup Recipes You Might Like:
French Onion Soup:
Lentil Soup:
Mushroom and Chestnut Soup:
Cream of Mushroom Soup:
Ingredients:
3 tablespoons Olive oil
1 Onion, chopped
3 cloves Garlic, crushed
Celery, chopped
2 Carrots, diced
1 Potato, diced
300g White button mushrooms
60g Dried porcini mushrooms
1 cup (200g) Pearl barley, rinsed
2.5L Water/stock
Salt to taste
Pepper to taste
1 teaspoon cumin
1-2 teaspoons thyme
2 tablespoons Parsley, chopped (optional)
Directions:
1. I a bowl place dried mushrooms, pour1-2 cups of how water and allow to soak for 20 minutes.
2. Meanwhile start making the soup: in a large pot heat olive oil, add chopped onion and fry until slightly golden, add crushed garlic, chopped celery and diced carrots and fry for 3-4 minutes, add diced potato, chopped white button mushrooms and cook until the mushrooms are softened, about 8-10 minutes.
3. Drain soaked mushrooms, chop them and add to the pot, add chopped potato, pearl barley. Add the mushroom soaking liquids, and 2.5L of water.
4. Season with salt, pepper, cumin and thyme. Bring to a boil, reduce the heat to low, cover with a lid and simmer until the pearl barley are cooked to al dente, about 20-25 minutes.
5. Check the seasoning, if needed add spices. Turn the heat off and add chopped parsley (optional).
6. Serve!
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Instant Pot Beef & Barley Soup
Recipe:
The Instant Pot cooks meats and grains beautifully and to tender perfection. Therefore, it only makes sense to combine the two and churn out a big pot of the most outrageous Beef & Barley Soup you've ever known. This is a very popular recipe from my first (orange) cookbook ;)
#beefandbarleysoup
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chicken, mushroom, and barley soup!
Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
Mushroom Barley Soup. Recipe by Always Yummy!
Mushroom Barley Soup comes out a flavored, hearty and very tasty. An important ingredient of this soup is pearl barley. Combination of mushrooms and pearl barley adds a special taste to such a soup.
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✅ Ingredients:
• champignon or wild mushrooms – 21 oz | 600 g
• onion – 7 oz | 200 g
• potato – 14 oz | 400 g
• carrot – 5 oz | 150 g
• pearl barley – 3,5 oz | 100 g
• 3 bay leaves
• fresh rosemary – 1 sprig or 1 tsp of dried one
• vegetable broth or water – 7 cup | 1,8L
• olive oil – 2 tbsp
• wheat flour – 2 tbsp
• cold water – 3 tbsp
• salt – 1 tbsp
• ground black pepper – ½ tsp
✅ You will need:
• saucepan
• carving board
• bowl
???? Preparation:
1. Heat a saucepan, add vegetable or olive oil and fry the chopped onion for 2 minutes over medium heat.
2. Add the cut mushrooms and keep frying for 5 minutes over high heat until liquid evaporates.
3. To the saucepan add the diced potato and carrot, pearl barley washed in cold water, rosemary, salt, pepper, bay leaves and broth, stir and bring to a boil, reduce the heat, cover with a lid and cook the soup for an hour over low heat.
4. In a bowl incorporate 2 tbsp of flour and 3 tbsp of cold water until smooth and pour into the soup by thin jet, stir and keep boiling for 10 minutes more over low heat.
5. Switch off the heat, sprinkle your hearty Mushroom Barley Soup with favorite greens and serve to the table.
#recipe
Hundreds of 5-Star Reviews!! Famous Traditional Irish Beef Stew Recipe
There’s no greater comfort food than a hearty stew. And Irish Beef and Guinness Stew might be the king of them all! Guinness beer gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender.
Irish Stew is one amazing stew. You already know that anything simmered for hours is bound to be delicious. But this... this is the stew you've always dreamed of. It's the one I make when I have guests over and want to truly impress them!
The key ingredient that gives Guinness Stew its rich flavor and deep color is Guinness Beer. And don't worry, the dish doesn't taste like beer at all! It transforms into a savory sauce that is absolutely mouthwatering. Plus, all the alcohol cooks out, so you won't be left with any boozy taste. Adding bacon to the stew is optional, but it definitely adds extra flavor. So go ahead and indulge if you'd like. Either way, you're in for a truly special stew. Try this delicious dish and comment how do you like it! Have a delicious day! ????????????
INGREDIENTS:
2 tbsp Olive oil
2lb / 900g beef
Season with salt and black pepper
2 garlic cloves
2 onions
6 oz / 170g bacon
2 carrots
2 celery stalks
3 tbsp flour
14.9 oz / 440ml Guinness Beer
3 tbsp tomato paste
3 cups / 750 ml broth
2 bay leaves
1 tsp thyme
???? Knives I used in this video -
INSTRUCTIONS:
1. Start by cutting the beef into big chunks, approximatelly 4-5cm.
2. Heat oil in a heavy-bottomed pot (cast iron dutch oven) over high heat. Add the beef in batches and brown it well on all sides. Sprinkle salt and pepper over the beef. Once browned, transfer the beef onto a plate and repeat with the remaining batch of beef.
3. Lower the heat to medium. Cook the garlic and onion for about 2 minutes until they start to soften. Then, add the bacon and continue cooking until the bacon is browned.
4. Stir in the carrot and celery, and cook for a few more minutes.
5. Add the flour to the pot and stir for 1 minute to cook off the flour.
6. Pour in the Guinness, broth and tomato paste. Mix well to ensure the flour dissolves completely. Add the bay leaves and thyme.
7. Return the beef and any accumulated juices back into the pot. The liquid level should just cover the ingredients.
8. Cover the pot and lower the heat to a gentle simmer. Let it cook for 2 hours until the beef is tender. Then, remove the lid and simmer for an additional 45 minutes, or until the beef easily falls apart and the sauce has reduced and thickened slightly.
Serve the beef and Guinness stew with pasta, mashed potatoes or whatever you like. Enjoy!
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