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Better than Grandma's Mushroom-Barley Soup
Description
A satisfying soup chock-full of mushrooms and vegetables, with a deep, savory flavor from a secret ingredient--our Demi-Glace Gold.Ingredients
Serves
6 to 8
- 1/2 cup medium barley
- 4 tablespoons unsalted butter
- 1/2 pound parsnips, peeled and finely chopped
- 1/2 pound carrots, peeled and finely chopped
- 1 large or 2 medium onions, finely chopped
- 1 large clove garlic, minced
- 8 ounces white mushrooms, wiped, trimmed, and finely chopped
- 1 1/4 ounces dried porcini or other wild mushrooms, rinsed, soaked 30 minutes in hot water, and blotted dry
- 1 1/2 ounces Demi-Glace Gold® dissolved in 3 cups hot water
- 1 cup whole milk
- 1 tablespoon lemon juice
- Salt and ground black pepper
Methods/steps
- Cook the barley in 2 cups of boiling water until it is tender, about 25 minutes. Drain the barley and set it aside.
- Melt the butter in a large, heavy pan over medium heat. Add the parsnips, carrots, and onions, cover and cook until they are tender, about 10 minutes, stirring occasionally.
- Add the garlic, cook for 1 minute, then stir in the fresh mushrooms and cook until the mushrooms begin to release their juices.
- Add the porcini and the diluted Demi-Glace Gold® and simmer for 5 minutes.
- If desired, purée the soup in an electric blender or food processor until chunky-smooth, or leave chunky.
- Stir in the barley and bring the soup to a simmer. Stir in the milk, more water (if needed), and the lemon juice. Season the soup to taste with salt and pepper.
