Roasted Mushroom Barley Soup with Chicken Stock or Vegetable Broth

I made a simpler version of my roasted mushroom barley soup with rich chicken stock instead of beef broth and a mixture of fresh and dried mushrooms. I used Roz’s Jewish Chicken Soup made with double the amount of bones and drippings. I save the bones and drippings from roast chicken in a container in the freezer, then boil them with the vegetables and herbs to create a rich broth. After letting it sit long enough for the fat to solidify, I spoon out the fat, leaving a spoonful for flavor. If you’re a vegetarian or vegan you can substitute Vegetable Broth

I use a variety of dried mushrooms, including porcini, shiitake, and chanterelle. I soak them in warm water for ten minutes, then chop them and add to the broth, along with the soaking liquid.

roasted mushrooms

Roasted fresh Crimini mushrooms make the bulk of the mushrooms in the soup. These brown mushrooms are a more mature version of the common white mushroom, so you can sub white mushrooms if you can’t find criminis in your grocery store.

I roasted fresh shiitake, king and oyster mushrooms. They stand up to roasting and add a variety of flavors and textures. You may be able to find them at your farmer’s market in the fall. You don’t need to buy too many of these more expensive but flavorful mushrooms. Feel free to mix up the mushrooms as you find them. King mushrooms can make some good food porn too, if your tastes run that kinky!

King and Oyster mushrooms

Ingredients

6 cups chicken broth

½ cup pearl barley

1 tsp dried thyme

1/2  tsp white pepper

several grinds black pepper

3 – 4 Tb olive oil

1 lb crimini (brown) mushrooms

6 fresh shiitake mushrooms

1 fresh King mushroom

5 fresh oyster mushrooms

4 dried shiitake mushrooms

5 dried porcini mushrooms

5 dried chanterelle mushrooms

3 Tbs dry sherry

1 tsp salt, to taste

Directions

Preheat oven to 425 degrees. Bring broth to boil in a large pot over high heat.

While waiting for the broth to boil, soak the dried mushrooms in enough water to cover them by 2 inches.

Rinse and gently scrub the fresh mushrooms with a wet paper towel or mushroom brush and let them dry over paper towels.

When broth is boiling, Stir in barley, thyme and pepper.

Place fresh mushrooms in a roasting pan and toss with olive oil. until they are coated on all sides. Roast for 20 minutes. When they are done, let cool, then ladle a few cups broth over them, then remove the mushrooms to a cutting board and pour back the extra broth.  Chop the mushrooms roughly and stir them into the broth.

chopped soaked dried mushroomsRemove the dried mushrooms from the soaking liquid onto a cutting board. Dice them, then add to the soup along with the soaking liquid.

Simmer  the soup for 30 minutes. Correct seasonings, stir sherry in and salt to taste.

serve.jpg

Serve the pearl barley inside the oyster mushrooms for good luck!

 

 

Roasted Mushroom-Barley soup with Beef Broth

roasted mushroom barley soupThis earthy soup is made with four kinds of mushrooms, although you can vary the type. It’s rich made with beef broth, but vegetarians can use vegetable broth as well. Serves 6

½ cup pearl barley (not to be confused with Pearl Bailey)

5 cups water

1 lb beef femur  bone

2 medium cloves garlic

2 leeks, white and light green part only.

1 onion

4 stalks celery

2 large carrots, peeled

1 tsp dried thyme

1 tsp salt, to taste

1 Tb olive oil

2 lbs crimini (brown) mushrooms

6 fresh shiitake mushrooms

4 King mushrooms

1 large bunch of oyster mushrooms

4 dried shiitake mushrooms

1/4 to 1/2  tsp white pepper, depending on how peppery you like your soup

3 Tbs cooking sherry

several grinds black pepper

several sprigs fresh thyme leaves to garnish.

Make beef broth: Bring the water to a boil with the beef bone. Chop leeks, celery, carrots and garlic finely and add to the water. Grind the dried shiitake mushrooms coarsely in a spice mill or clean coffee grinder. Add them to the vegetables along with the salt and dried thyme. Simmer for at least 3 hours. Refrigerate overnight.

The next day, skim the fat off the soup. Remove the bone and blend the soup.

Bring soup to a boil. Add barley and let simmer for 20 minutes. While barley is simmering, heat oven to 425 degrees. Clean mushrooms well (I soak them several times in a salad spinner, then clean each one with a brush or paper towel.) Trim the woody ends from the  crimini and shitake mushrooms then toss with olive oil (or spray with olive oil spray) and roast them  for 20 minutes until they are soft.  While they are roasting, chop the oyster and King mushrooms and add them to the broth along with the white pepper to taste.

roasted mushroomsAdd the liquid from the roasted mushroom to the soup. Cut the roasted mushrooms in quarters and slices and add them  to the broth.

Simmer  for 20 minutes. Correct seasonings, adding several grinds black pepper and sherry. Sprinkle a bit of fresh thyme leaves on top. Serve the pearl barley inside the oyster mushrooms.