Healthy mushroom barley soup with carmelized onions
Healthy mushroom barley soup with carmelized onions
Healthy mushroom barley soup with carmelized onions
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
- 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.
- 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.
- 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.
- 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!
