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Home > Recipes > With Classic French Demi-Glace
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Better than Grandma's Mushroom-Barley Soup
Makes 8 cups
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For generations, mushroom-barley soup brought warming comfort on cold winter days. Our grandmas didn't have so many fresh and dried wild mushrooms to choose from; nor did they have food processors. This version takes advantages of all of today's conveniences to let you discover or rediscover how satisfying this traditional favorite can be. With so much flavor you won't miss the sour cream that was often added.
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Ingredients:
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- ½ c. (125 mL) medium barley
- 4 T. (60 mL) unsalted butter
- ½ lb. (225 g) each parsnips, carrots, and onions, finely chopped
- 1 large clove garlic, minced
- 8 oz. (240 g) white mushrooms, wiped, trimmed, and finely chopped
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- 1¼ oz. (38 g) dried sliced porcini or other wild mushrooms, rehydrated and blotted dry
- 1½ oz. (45 g) Demi-Glace Gold®
+ 3 c. (750 mL) hot water
- Salt and freshly ground black pepper to taste
- 1 c. (250 mL) whole milk
- 1 T. (15 mL) lemon juice
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Cook barley in 2 c. boiling water until tender, about 25 minutes. Drain and set aside. Melt butter in a large casserole over medium heat. Add parsnips, carrots, and onions, cover and sweat until tender, about 10 minutes, stirring occasionally. Add garlic, cook for 1 minute, then stir in fresh mushrooms and cook until mushrooms begin to separate. Add porcini and diluted
Demi-Glace Gold®
and simmer for 5 minutes. If desired, purée soup in an electric blender or food processor until chunky-smooth, or leave chunky. Stir in barley and bring to a boil. Season with salt and pepper, stir in milk and, if needed, more water, and lemon juice, taste to adjust seasonings and serve.
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