Mushroom-Barley Soup -NYT

Mushroom-Barley Soup -NYT
Yields 4
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Total Time
45 min
Total Time
45 min
1155 calories
205 g
0 g
31 g
28 g
4 g
571 g
1213 g
14 g
0 g
24 g
Nutrition Facts
Serving Size
571g
Yields
4
Amount Per Serving
Calories 1155
Calories from Fat 270
% Daily Value *
Total Fat 31g
47%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 1213mg
51%
Total Carbohydrates 205g
68%
Dietary Fiber 43g
173%
Sugars 14g
Protein 28g
Vitamin A
613%
Vitamin C
20%
Calcium
14%
Iron
40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 ounce dried porcini mushrooms (about 1 cup)
  2. 2 tablespoons olive oil
  3. ¼ pound shiitake or button mushrooms, stemmed and roughly chopped
  4. 3 medium carrots, peeled and sliced
  5. 1 cup pearl barley
  6. Salt and pepper
  7. 1 bay leaf
  8. 1 tablespoon soy sauce
Instructions
  1. Preparation
  2. Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
  3. Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.
Notes
  1. Soup made without meat or meat broth can be insipid. That's why most people think pea soup needs ham and mushroom-barley soup needs beef. But it's possible to make a satisfying, even hearty, vegetarian soup if you choose your ingredients carefully and extract every bit of flavor from them. Enter this mushroom-barley soup, a vegetarian dish with real body, texture and depth of flavor. The key ingredient here is dried porcini, which can be reconstituted in hot water in less than 10 minutes, giving you the best-tasting mushrooms you can find outside the woods and an intensely flavored broth that rivals beef stock. Don't forget to toast the barley while really browning the mushrooms and carrots - it lends a deep warmth.
Adapted from New York Times
beta
calories
1155
fat
31g
protein
28g
carbs
205g
more
Adapted from New York Times
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