Mushroom Barley Soup
Attention Gluten-Free friends: Mushroom Barley Soup is for you too!
Brown or wild rice or steel-cut oats will be a great substitute for the barley.
This recipe makes a great big batch of mushroom barley soup
Please don’t divide it; once you got that pot going, and you did all that dicing, you deserve the reward of finding a container or two in your freezer on one of these chilly nights when you were to harried to cook! It will be ready when you are. It freezes perfectly, by the way! Just sayin’!
Attention Carb Counters:
Don’t attempt a Grain-Less Mushroom Barley Soup!
You have 1 1/4 cups total of barley or other grain: less than 2 tablespoons grain per pint serving, and lots of deliciousness and creaminess: very reasonable!
- 1∕3 cup olive oil
- 6 large cloves garlic
- 1 large onion, cut in large chunks
- 5 ribs celery, peeled
- 1 large bunch dill, fronds and stems
- 11⁄2 pounds domestic, portobello, or cremini mushrooms, diced
- 3 quarts (12 cups) water
- 11⁄4 cups pearl barley (gluten-free: short grain brown rice or wild rice, or steel-cut oats)
- 2 large carrots, diced 1⁄2 inch
- 1 large parsnip, diced 1⁄2 inch
- 1 large turnip, diced 1⁄2 inch
- 6 bay leaves, or 1 teaspoon ground
- Salt to taste
- 1 teaspoon dry thyme
- Pepper to taste
Heat the oil in a wide heavy pot.
In a food processor, finely grind the garlic. Add the onion, celery and dill, and grind coarse, using the pulse button.
Add the ground mixture to the pot and sauté until translucent. Add the mushrooms and sauté until most liquids evaporate.
Add all but last ingredient and bring to a boil. Reduce the flame to medium low and cook covered for 11⁄2 hours. Stir in the ground pepper. Adjust the texture and seasonings.
Makes a dozen ample servings.