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Healthy mushroom barley soup with carmelized onions

Updated on August 6, 2014

Healthy mushroom barley soup with carmelized onions

Cast your vote for Mushroom barley soup with rosemary

Healthy mushroom barley soup with carmelized onions

So hardy and delicious you won't miss the meat!
So hardy and delicious you won't miss the meat! | Source
Gathering the ingredients.
Gathering the ingredients. | Source
Yes, I see that's a lot of onions, but they cook down.
Yes, I see that's a lot of onions, but they cook down. | Source
Sauting onions is like aromatherapy!
Sauting onions is like aromatherapy! | Source
Fresh rosemary works best in this recipe but you can use dried, too!
Fresh rosemary works best in this recipe but you can use dried, too! | Source
Mince it small. You don't want big pieces showing up on someone's spoon.
Mince it small. You don't want big pieces showing up on someone's spoon. | Source
The onions are becoming translucent--they will start to carmelize now.
The onions are becoming translucent--they will start to carmelize now. | Source
They are starting to carmelize nicely.
They are starting to carmelize nicely. | Source
Once the onions are carmelized, add your tomato paste and rosemary.
Once the onions are carmelized, add your tomato paste and rosemary. | Source
The vegetables are soaked and drained.  Add porcini mushrooms to the onions.
The vegetables are soaked and drained. Add porcini mushrooms to the onions. | Source
At this point you want to add the veggies, mushrooms, and barley-- saute this mixture a few more minutes.
At this point you want to add the veggies, mushrooms, and barley-- saute this mixture a few more minutes. | Source
Add your mushroom and vegetable broth, bring to a boil, then lower the temperature.
Add your mushroom and vegetable broth, bring to a boil, then lower the temperature. | Source
Lower the temperature after you have brought it to a boil, and then let simmer for 25 minutes.  Now you cn lift the lid to your delicious creation!
Lower the temperature after you have brought it to a boil, and then let simmer for 25 minutes. Now you cn lift the lid to your delicious creation! | Source
If you are vegan you can skip the cheese.  The soup is amazingly tasty!
If you are vegan you can skip the cheese. The soup is amazingly tasty! | Source

Healthy mushroom barley soup with carmelized onions

Prep time: 30 min
Cook time: 59 min
Ready in: 1 hour 29 min
Yields: 8 big bowls of heart warming soup

Healthy mushroom barley soup with carmelized onions

  • 2-3 tablespoons olive oil, organic extra virgin
  • 2 large or 3 medium onions, diced
  • 4 cups vegetable stock, plus the 2 cups of water from soaking the porcinis
  • 1/2 cup dried porcini mushrooms, soaked in 2 cups of hot water(save the mushroom water)
  • 1/4 cup sun-dried tomato paste, regular works too, but I like the depth of flavor from the sun-dried version
  • 1 1/2 tablespoons fresh rosemary, or 2 teaspoons of dried rosemary
  • 1 cup pearled barley, or hulled barley
  • 1 cup diced celery, organic
  • 4 cloves minced garlic
  • 1-2 teaspoons fresh ground pepper
  • 1/2 cup grated pecorino romano cheese, the cheese amount can vary depending on you
  • 3 carrots chopped, add with the celery

Healthy barley and mushroom soup with rosemary

  1. In a heavy soup pot, heat the olive oil to medium and add the diced onions. Lower the heat to low and cover the pot with a lid and allow to simmer for 30 to 40 minutes.
  2. Boil 2 cups of water and add the porcini mushrooms. Let them soak while you prep up the other vegetables and chop the rosemary. Then, if possible, pour your mushrooms and water through a funnel with filter. If you don't have a way to filter, it's not a huge deal; you will just take the mushrooms out of the water and chop the mushrooms. Save the mushroom water.
  3. Lift the lid on the onions after 30 to 40 minutes and raise the heat up to medium high. Once the onions start to brown, add the tomato paste and rosemary. Saute another minute or two, stirring well to distribute the paste.
  4. Add the barley and vegetables and saute another 2 minutes. Then add the vegetable broth, mushroom water, fresh ground pepper, and simmer for 30 minutes. Serve in bowls and sprinkle on your desired about of cheese. Skip the cheese if you want this to be a vegan dish!

Mushroom barley soup with rosemary

This soup is super hearty while the mushrooms and barley add a nice meaty texture. If you prefer less of a mushroom flavor use eight ounces of fresh button, white or cremini mushrooms, and increase the vegetable broth to 6 cups total. Try not to use any other cheese-- the Pecorino Romano is really what makes the easy soup, super delicious. I served it with a crispy green salad. Add some healthy bread to dip if you like. This was a true comfort food night!

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