Roasted Mushroom-Barley soup

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.

Advertisements

No Mayo Tarragon Chicken Salad with Yogurt

This chicken salad sings with flavor from anise-like fresh tarragon and fennel, balanced by thyme, lemon, and a bit of scallion.

I do NOT like mayonnaise,  plus it is loaded with calories (10 grams of fat in one tablespoon!), so I usually avoid chicken salads in delis and restaurants.  I use Mediterranean-style nonfat plain yogurt such as Karoun, which I find in Middle Eastern or South Asian markets. It is very thick like Greek yogurt, and has only 70 calories in a half-cup.

You can make the peas ahead of time. I suppose you could cook  frozen peas, but they won’t have the same crunch as parboiled fresh ones.

You can use a mix of light and dark meat, or just white meat, depending on what you want or have on hand. For the first batch I made, I used leftover roast chicken.

For the next batch, I poached boneless chicken breasts.  I salted them and browned them in olive oil. I then poured boiling water over it, and added a splash of white wine and a squeeze of lemon, several sprigs of tarragon and thyme and a spoonful of salt, and covered the pan, and boiled it for 10 minutes. I then turned off the flame and let it sit for  10 minutes. You can make the chicken ahead of time.

When making a large quantity for a crowd, I shredded the chicken by pulsing in the food processor. Then I transferred it to a large bowl to stir in the yogurt and other ingredients.

This recipe is pretty versatile for substituting vegetables. I added 2 Tb chopped pecans since my  South Texan husband loves pecans in almost anything.

1 cup shelled English peas

1 cup shredded cold chicken.

1 cup diced celery and/or jicama

2 Persian cucumbers, chopped.  (If you can’t find those, use 3/4 cup regular cucumbers.)

1/4  cup diced fennel root

½ cup plain nonfat Mediterranean or Greek yogurt

1 tsp minced fresh tarragon

½ tsp minced fresh thyme

1 tsp. minced shallot or red onion

1 Tb. minced green onion (scallion) about 1 stalk.

¼ salt or to taste

3 grinds pepper

1 Tb lemon juice (juice of 1 small lemon or ½ large lemon) preferably Meyer lemon

Shell about 1 pound English peas to make 1 cup, then parboil them for 2 minutes. Immediately cool them in ice water. I pour them through a strainer, then place the strainer in a bowl of ice water.

cooling peas in ice water

Dice chicken, cucumber and jicama, mix with cooled peas, and yogurt. Mince tarragon, thyme, shallot and green onion, add to chicken. Add salt, pepper and lemon juice. Mix well.

I bought some pita bread when I picked up the yogurt, so I tucked my chicken salad into  it.