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.

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Kale and Bean Soup

Here’s another rainy day soup. I just dreamed it up and made it. Luckily everyone in the family liked it on the first try. The rosemary, thyme and garlic give it a lovely aroma.

I dice the kale, celery, leeks, and red bell pepper in the food processor for faster prep and cooking. Just discard the kale’s thick stems first.

I made this  using dried beans as well. I boiled them in chicken stock for 5 minutes, then transferred them to a crock pot and added the rest of the ingredients. I cooked it on “high” for 3-4 hours until beans and kale are tender. You can also heat the crock pot to high, then let it cook on low while you are at work, or overnight. This way you don’t have to worry about stirring the pot so the cheese won’t stick to the bottom! And homemade beans are so much better than canned ones!

In case there are leftovers, this soup is even better the next day, when flavors have developed even more..

serves 8 bowls

½ gallon (8 cups) homemade chicken or vegetable stock Roz’s Jewish Chicken Soup (plus a vegan version) (you can use boxed stock, but it won’t be as good!)

1 rind Parmesan cheese

¼ tsp red pepper flakes

1 tsp. dried oregano

1 Tb extra virgin olive oil

2 bay leaves

3 cloves garlic, minced, or 3 frozen cubes garlic

1 onion, finely chopped

1 tsp fresh rosemary needles, minced

1 tsp dried thyme plus 1 tsp fresh thyme leaves

several grinds black pepper

1 or 2 bunches kale, finely chopped. I chop the whole thing, leaves and ribs. I’ve used Dinosaur and curly kale.

1 large leek, white and pale green parts only (use dark green parts in making the stock)

3 ribs celery

1 seeded red bell pepper

1 carrot, cooked in making the stock, chopped

1 15-oz can Great Northern beans OR 1 1/2 cups dry Great Northern beans

1 14-oz can artichoke hearts in water

salt to taste (sea salt is nice)

2 Tb Parmesan cheese, freshly grated per bowl

Heat broth to boiling. If using dry beans, rinse in a sieve, then boil in broth for 5 minutes. Let beans soak in the hot broth while you prepare the herbs and vegetables.

Add Parmesan rind, red and black pepper, oregano, bay leaf, garlic and rosemary. Chop kale leaves, leek, onion, celery, and bell pepper in the food processor in batches, or chop finely by hand, and stir into broth.

If using canned beans, rinse and add to pot. Chop artichoke hearts and carrot, stir into soup. Let cook 20 minutes on medium, and salt to taste. Discard Parmesan rinds when serving.

Minestrone Soup

Fall in the Bay Area brings a few weeks of sunshine to ripen tomatoes, then rainy and chilly days, perfect Minestrone Soup weather. Pick those ripened tomatoes off the withering vines, combine them with broth and chopped veggies and herbs in a big pot. This is a pretty forgiving recipe, so if you want to clean out the veggie bin of your fridge, throw in what you’ve got. You could use frozen veggies  or canned tomatoes. There is a use for everything, even Parmesan cheese rinds! The rind lends a wonderful flavor to the soup. If it doesn’t break up, leave it in the pot when serving.

10 servings:
1 or more Parmesan rinds
1 large onion, diced
3 stalks celery, diced
1 bunch red Swiss chard, leaves torn off ribs and chopped fine, to make about 3 ½ cups, dice the ribs
1 large red bell pepper, diced to make 1 cup
1 large green bell pepper, diced to make 1 cup
1/2 pound crimini mushrooms
1 Tb salt (to taste)
½  tsp fresh minced rosemary
1 Tb fresh minced oregano
1 tsp dried basil
6 cloves garlic, minced
several grinds black pepper
One package (4 links) Aidells chicken sausages. either artichoke and garlic or sun-dried tomato with mozzarella cheese (optional)
1 bay leaf
several shakes red pepper flakes
10 cups (2 1/2 quarts) homemade chicken or vegetable stock Roz’s Jewish Chicken Soup or vegetable broth (you can use boxed stock, but it won’t be as good!)
1 can tomato paste
4 cups diced tomatoes (Roma is best)
OR 28 ounce can San Marzano peeled tomatoes to sub for tomatoes and tomato paste
4 dried Porcini mushrooms
1 rind Parmesan cheese
1  cup peeled and diced carrots (2 large carrots)
2 peeled and diced red potatoes
2/3 cup small pasta (I used the tiny tubes called ditalini for my last batch, but I have also used salad macaroni)
4 small zucchini, diced to make 1 ½ cups
1/2 pound green beans, chopped
1 15-oz can kidney beans, drained and rinsed.
1 cup frozen or fresh corn kernels
1/2 cup frozen or fresh peas
1 small bunch Italian parsley, chopped.
1 Tb fresh minced basil (about 5 leaves)
 
Garnish:
a few pinches dried oregano to taste
¼ cup grated Parmesan cheese

 

Heat stock, Parmesan rinds, tomato paste, tomatoes or canned tomatoes  in a large pot.

Grind dried Porcini mushrooms in a coffee grinder or small food processor and add to the stock. Add salt to taste.

Scrub mushrooms and rinse well. Dry in paper towel. and cut off woody ends from the stems. Place mushrooms on toaster oven tray and spray with olive oil spray. Broil for 10 minutes. When they cool, cut them in quarters and add to stock.

Stir-fry onions, red bell pepper, chard ribs, garlic, celery, and herbs in  olive oil in a heavy skillet until translucent. Add to stock.

Slice sausages in quarters lengthwise and then into half-coins. Stir fry in the same skillet as the onions were in for about 4 minutes, until browned. Add to soup, then ladle some soup into the frying pan and scrape the browned bits into the soup, then pour back into the pot.

Stir in carrots, chard leaves, canned beans, and potato and cook 20 minutes, stirring occasionally.

Stir in pasta, green beans, zucchini, parsley, corn and peas. Cook 10 minutes on medium. Stir in fresh basil.

Discard bay leaf and ladle into bowl. Stir in a pinch of dried oregano, fresh basil, and a few spoonfuls of grated Parmesan cheese. Enjoy with a slice of good bread such as Acme herb slab, foccacia, olive bread, or sourdough baguette. Manga!