Bowl of Barley, Potato, Shroom Soup
(click to enlarge)

Barley, Potato & Shroom Soup


California, Southern
Makes:
Effort:
Sched:
DoAhead:  		 8 cups
***
2 hrs
Yes		 A simple but satisfying soup. It can serve as a main dish soup or a soup course, and can be vegetarian or not. See also Comments.

1/2
10
7
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4
2
2
1
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2
1/2
2
5
2
2
2/3
1/3
c
oz
oz
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oz
oz
oz

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t
T
c
c

t
t
Barley (1)
Potatoes (2)
Mushrooms (3)
--Miripoix
Onion
Carrot
Celery
Chili, fresh (4)
---------
Thyme Sprig
Oregano (5)
Olive Oil ExtV  
Broth (6)  
Water
Bay Leaf
Salt
Pepper
Prep   -   (40 min)
  1. Peel POTATOES and cut into 1/2 inch dice, or a little smaller if desired. Hold in cold water until needed.
  2. Chop ONIONS small. Peel CARROT and cut into thin sticks. Cut the sticks into bits less than 1/4 inch in size. Dice CELERY to size similar to Carrots. Seed CHILIS and remove veins to the extent you feel appropriate - the more veins, the hotter. Mix all.
  3. Stem MUSHROOMS and cut into dice about the size of the Potatoes.
Run   -   (1-1/3 hr)
  1. In a heavy bottomed saucepan, heat Olive Oil and fry Miripoix, stirring over moderate heat until Onions are translucent, but not browned.
  2. Stir in Mushrooms, Thyme Sprigs, and Oregano. Fry stirring another 3 minutes.
  3. Stir in Barley.
  4. Stir in Broth,Bay Leaves, Salt, and Pepper. Bring to a boil and turn to a simmer until Barley is nearly tender (about an hour).
  5. Drain Potatoes and stir in. Bring back to a simmer and cook until Potatoes are done (about 20 minutes). Stir and scrape the bottom as needed to keep Barley from sticking to the pan.
  6. Check salt and serve hot. This soup reheats very well, but you'll have to add more broth or water as the Barley keeps absorbing it.
NOTES:

  1. Barley:

      I prefer a lightly pearled barley. It has a very light beige color, more flavor and does not stick to the pan as much as the white fully pearled barley.

  2. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they turn to mush if cooked a little more than the minimum. For details see our Potatoes page.

  3. Mushrooms:

      The photo example used Crimini Mushrooms, as that is what I had on hand. White Mushrooms or small King Trumpet mushrooms can also be used. If you use fresh Shiitakes, soak them in warm water as if they were dried, then wring them out, this transforms their texture.

  4. Chili, Fresh:

      The photo example used one Fresno, seed core removed and veins left in. Heat was noticeable but not at all obtrusive. Serranos will also work, or your Chili of choice. Dried Chilis could also be used.

  5. Oregano:

      Measure is for dried leaf. If using fresh, use about 3 times as much.

  6. Broth:

      Vegetable, Pork, Chicken broth can be used. Home made is best, but you could use canned or Bouillon cubes or powder. If using canned, you'll probably want to use 7 cups and no water. For details on making broth, see our Soup Stock / Broth page.

  7. Comments

      It is acceptable to add some meat to a Miripoix, usually diced Ham or diced Pork Belly. In similar soups, some people purée a small amount of the soup to thicken it.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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