Better than Grandma's Mushroom-Barley Soup
Dress Up the Ordinary
A satisfying soup chock-full of mushrooms and vegetables, with a deep, savory flavor from a secret ingredient--our Demi-Glace Gold.
1/2 cup medium barley
4 tablespoons Graisse de Canard Gold® or 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 cup whole milk
1 tablespoon lemon juice
Salt and ground black pepper
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 Graisse de Canard Gold®r 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.
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.