Hickory Portobello Barley Soup Recipe
Brimming with Barley
and Mushrooms in a Flavorful Beef Stock

www.soupsofine.comHickory Portobello Barley Soup


This barley soup recipe is brimming with portobello mushrooms and flavorful aromatics in a savory beef stock.


Prepping Dried Mushrooms

While it might be tempting to just toss the dried mushrooms directly into the soup, don’t do it.


The steps to prep your dried mushrooms are quick and easy. First rinse them under cold water and then soak them in hot water for 20-30 minutes.


The potentially gritty soaking water is packed with deep flavor so instead of just pouring it down the drain, strain it through a paper towel or coffee filter lined fine mesh strainer.


Add this strained soaking water to your soup in place of some of the beef stock. For example, if you have one cup of strained soaking water, you can use 1 less cup of beef stock in your recipe.

 

Prep Time: 30 minutes                           Cook Time: 1 hour                           Serves: 6

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Ingredients for Hickory Portobello Barley Soup Recipe

5 bacon slices

1 large onion, peeled and chopped

1 stalk celery, well-rinsed and chopped

1 large carrot, peeled and chopped

2 garlic cloves, peeled and minced

6 cups beef stock, homemade preferred (beef stock recipe)

1/2 ounce dried portobello mushrooms, soaked and drained

3/4 cup uncooked pearl barley

1 teaspoon dried oregano

Directions for Hickory Portobello Barley Soup Recipe

1. Cook bacon in a large, heavy pot over medium heat until crispy.

2. Remove bacon with large meat fork and place on paper towel to drain.

3. Add onion, celery, carrot, and garlic to pot and sauté until vegetables are tender - about 5 minutes.

4. Stir in a little stock and scrape loose any browned bits from bottom of pan.

5. Stir in remaining stock, mushrooms, barley, and oregano.

6. Bring to a boil over medium-high heat.


7. Immediately reduce heat to low and loosely cover pot with lid.

8. Simmer for 1 hour or until mushrooms and barley are tender.

9. Season to taste with kosher salt (or hickory smoked sea salt) and freshly ground black pepper.

10. Ladle soup into individual bowls and garnish with crumbled pieces of crispy bacon.

(Optional) For this soup, hickory smoked sea salt used in place of kosher salt right before eating is a delicious way to accentuate the smokiness of the bacon.



Why Eating Mushrooms is Good for Your Health

Not only do mushrooms taste great and have flavor-enhancing properties, they are also low in calories and a good source of B vitamins. 

In addition, mushrooms

  • Are a rich source of antioxidant and anti-inflammatory nutrients
  • Provide us with impressive cardiovascular benefits
  • And even help decrease certain cancer risks.


Wow, what a mighty food source!




Bibliography

"Mushrooms, Crimini." The World's Healthiest Foods. Accessed July 12, 2017. http://whfoods.org.

"Mushrooms." Food Source Information. Accessed July 11, 2017. http://fsi.colostate.edu/wp.

"Mushrooms-Biologically Distinct and Nutritionally Unique." National Center for Biotechnology Information. Accessed July 11, 2017. http://ncbi.nlm.nih.gov.



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