19
Feb
2012

Mushroom Barley Soup

by

The classic combination of mushrooms and barley is augmented by the underlying rich taste of yams in this warming winter soup.

Yield: 6-8 Servings

Prep Time: 30 Minutes

Cooking Time: About an Hour

  • ½ cup pearl barley
  • 1 teaspoon salt
  • 8 cups hearty vegetable stock (or water)
  • 2 tablespoons olive oil
  • 1 ½ cups diced onion
  • 1 ½ pounds crimini mushrooms, diced
  • 1 clove garlic, minced
  • 1 cup diced carrot
  • 1 small yam, peeled and diced
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper
  • ¼ cup minced parsley
  1. Combine the barley, salt and half the stock in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the barley is tender, about 25 minutes.
  2. Meanwhile, heat the oil in a large skillet until hot, but not smoking. Add the onions and toss to coat with oil then reduce heat to medium. Continue to cook, stirring frequently, until the onions become wilted and translucent, about 8 minutes. Add the mushrooms and garlic. Continue to cook, stirring frequently, until the mushrooms are tender, about 10 more minutes.
  3. Add the mushroom mixture to the cooked barley. Stir in the remaining stock, carrot, yam, pepper, parsley and cayenne. Simmer gently, stirring occasionally, until the potato and carrot are tender, about 20 minutes.
  4. Stir in the parsley. Taste and adjust the seasonings. Serve immediately. The soup may be prepared up to 5 days in advance if refrigerated in an airtight container.