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Recipes For Fall Harvest a Time-Hearty Mushroom Barley Soup Recipes
Simple Recipes For Fall Harvest a Time For Hearty Mushroom Barley Soup
Simple Recipes for Fall Harvest a Time For Hearty Mushroom Barley Soup. Each Fall harvest time bring on the urge to make my hearty mushroom barley soup. I chases off those cold days and is a health and nutritious meal. I like to cook mine in my large crockpot. I find that this soup recipes perfume fills the air all day and sometimes when I start it late in the day I put it on low and continue to cook it until dinner the next. My family love this soup recipe and it has always been a favorite.
The mushrooms, barley, and Lima beans make the soup thick in texture and a healthy heart smart vegetarian meal. Meat can be added if you like but we like ours pure vegetarian. I cook this soup without seasoning it because I have found that the dried Lima beans are more tender when it is allowed to cook without salt. If you want to use a canned or boxed broth I would suggest that you wait to add it in after everything is cooked before adding it.
Since I cook my soup through the night I also find that the seasoning needs to be added the next day as well. It is very nice to smell when you are awake, but sleeping with the wonderful aroma can make it difficult. I am giving you my basic recipe, other ingredients can be added as well. I also cook it in a large crockpot, it can be cooked on the stove as well in a large soup pot. The preference is yours. However, I have found that the crockpot is easier especially if you want to put the ingredients in and leave it to cook on its own.
Can't Make it? It comes in a can
Mushroom Barley Soup Recipe
Hearty Mushroom Barley Soup
Hearty Mushroom Barley Soup
2 tablespoons olive oil
1 medium chopped onion
1 pound sliced mushroom (fresh or canned)
4 medium carrots diced
6 cups of water
1 cup barley pearled
1 cup dried baby Lima beans or 2 cups fresh
Place all of the ingredients into a large crockpot on high setting. When it comes to a boil about 3-4 hours into cooking adjust the temperature to low setting. Cook until all the vegetables are tender. DO NOT add seasoning, especially salt or the dried Lima beans will not become tender.
Add the seasoning after all of the vegetables are tender.
salt and pepper to taste
1 tablespoon chopped parsley
2-3 cubes bouillon or package stock
Â½ teaspoon garlic
1-2 bay leaves
I like to serve this hearty soup with homemade bread. I use my bread maker machine to do that just before the soup is done. I find that the hot bread is an excellent compliment to the soup. My husband and children like to add crackers to the soup before eating it. I just like to eat it plain, since I like my crackers separately.
If you are going to eat this soup as the main dish of your meal you will want to set a lovely fall table to go with it. I like to serve this soup in a crock type or stoneware bowl to keep the heat in and give it a nice fall feel. I have always been a fan of beautiful table settings and like to have a fall centerpiece on my table too. Cloth napkins and tablecloths are a must in my house. I keep a large selection available for every season of the year.
If you have children living in your household it is a great way to teach them proper manner and use of these items. I used to keep my children in charge of setting a proper table for dinner each night when they were young. I am surprised to find that they still keep this tradition with their young families. Dinner is an important time of the day so enjoy yourself and have a prepared meal waiting after work by using a crockpot. You can have the kids set the table the night before and enjoy an elegant meal.
The Great Debate
Do you cook soup in a Crockpot or a Soup Pot?
Bread Maker Recipe
Bread Machine Recipe
3 cups unbleached flour
1 tablespoon soft butter or margerine
1 packet of yeast
11/4 cups of water
1 Â½ teaspoons salt
2 tablespoons dark brown sugar
1 tablespoon dry milk powder
Place all ingredients into you bread maker pan and place inside the bread maker. Set for a 1 Â½ pound loaf and a medium crust. If you have a long cycle you can set it so the bread is completed as you come home. That way you can enjoy it hot with your soup.
Some tips to keep in mind when you remove the bread from the bread maker. The first tip is to place the bread on to a cutting board for slicing. Make sure you have a proper bread knife. When making slices a bread knife can be used in a sawing motion to create perfect slices. Never attempt to slice bread with a regular knife it will make a mess out of the bread. If you have the bread maker having a bread knife is a must.
The bread can be slice to the end of the loaf and stored in a zipper bake for freshness. However, I rarely find any of my bread left after any meal. My family always eats it to the end of the loaf. It can be served plain or with butter, jelly, honey or peanut butter. Enjoy you soup and bread and remember preparation the night before can make for some very relaxing meals at the end of the day.
Make it with Beef
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