Shiitake and Button Mushroom Barley Soup

Mushroom Barley Soup

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The Completed Shiitake and Button Mushroom Barley Soup

Barley – I have never used it in a soup, and this is my first. My doctor has been reminding me to work on lowering my cholesterol. I do like the fact that according to the FDA, barley’s soluble fiber reduces the risk of coronary heart disease and can lower cholesterol.

The Verdict of Shiitake and Button Mushroom Barley Soup? This is a filling and great tasting vegetarian soup. The original recipe called for button mushrooms only. I like adding in shiitake mushrooms anywhere a recipe calls for buttons mushrooms, they give a different dimension of meatiness. The soup has a richer taste the next day and gets thicker, I added extra broth. I try to avoid gluten in my soups most of the time but this soup is an exception as I like the taste of barley. If you area true celiac, this soup is not for you because barley has gluten if you didn’t know that.

Shiitake and Button Mushroom Barley Soup Ingredients:

  • 7 cups low sodium vegetable broth
  • 1/3 cup pearl barley, rinsed and drained
  • 2 tablespoon olive oil
  • 1 – 1/2 cup onion, chopped
  • 2 garlic clove, minced or chopped very fine
  • 1 cup baby carrots, thinly sliced
  • 16oz button mushrooms, thinly sliced
  • 8oz shiitake mushrooms, thinly sliced
  • 1 tablespoon thyme, chopped
  • 1 tablespoon parsley, chopped

Shiitake and Button Mushroom Barley Soup Instructions:

  1. Add 2 cups of broth to a large saucepan/pot. Bring to a boil and add the pearl barley, cover then simmer for 20 minutes.
  2. In a separate saucepan, add olive oil and saute onions over medium heat for 2 minutes.
  3. Add garlic, carrot, mushrooms to onions and saute for another 6 minutes.
  4. Combine mushroom and rest of broth into saucepan with barley/broth.
  5. Add pepper and salt to taste.
  6. Bring back up to a boil and simmer on low for about 30-35 minutes with lid partially covered.
  7. Stir in parsley and thyme (keeping some for garnish).
  8. Ladle soup into warmed bowls.
  9. Add parsley and thyme as garnish.
  10. Enjoy!

Original Recipe: Book: Soup Bowl, An Inspiring Collection of Soups, Broths and Chowders – Mushroom Barley Soup (page 64)

What I changed from original recipe:

  • used thyme instead of tarragon
  • used more mushrooms and broth
  • added shiitake mushroom and garlic
  • used olive oil instead of butter
  • omitted bay leaf

Soup Mistress Rating for Shiitake and Button Mushroom Barley Soup:

Healthy (+ slimming + low sodium): (4.75/5)
Presentation: (3.75/5) 
Taste: (4.25/5) 

Six Mushroom Soup – A Meatless Meaty Soup

Six mushroom soup

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The completed six mushroom soup.

The other day I picked up a large tray of chanterelle mushrooms at Costco for a great deal. I first thought of sauteing them for dinner just by themselves, but decided to make my very first wild mushroom soup.

I found a decent looking wild mushroom soup recipe on Epicurious (link below) and decided to use it as my base but with a few tweaks.

The verdict? This one is a great meatless meaty soup! I would make it again, but with a few minor tweaks. I found that it was a tad too thick, so I would omit the soya flour next time.

I have plans to redo many soups in the future and I will be:

  • cutting calories and trimming fat from some favorite recipes
  • adjusting so they are vegetarian, gluten-free as well as vegan – where I can
  • adjusting dried herbs for fresh herbs
  • adjusting processed foods for natural and/or organic – where I can
  • adjusting highly acidic forming recipes to be more alkaline forming (healthier for you)

This soup makeover is:

  • vegetarian
  • gluten-free

Six Mushroom Soup Ingredients:

  • 3 tablespoons olive oil
  • 2 cups onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 cups button mushrooms, chopped
  • 5 cups chanterelle mushrooms, chopped
  • 2 cups gourmet dried mixed mushrooms (porcini, shiitake, yellow boletes, oyster)
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons gran marnier
  • 2 tablespoons soya flour
  • 6 cups vegetable broth (low sodium)
  • 1/2  cup goat yogurt

Cooking Instructions:

  1. Soak dried mushrooms in water for 15 minutes (while prepping everything else), then drain (reserving liquid) and chop.
  2. Heat olive oil in heavy pan over medium-high heat. Add onions and garlic, saute until soft, about 5 minutes.
  3. Add all mushrooms (fresh and dried) and thyme, saute until mushrooms begin to brown, about 8 minutes.
  4. Add in gran marnier, stir 30 seconds, then mix flour in.
  5. Slowly stir in vegetable broth and reserved juice from dried mushroom soak, bring soup to boil. Season with dash salt and pepper. Reduce heat, simmer uncovered 15 minutes.
  6. Puree soup (keeping 2 cups of mushrooms aside for garnish)
  7. Return soup to pot, and gently heat through.
  8. To serve, ladle hot soup into bowls and top with reserved mushrooms and goat yogurt. Serve immediately.

Original soup that I tried to recreate:

What I changed from original recipe:

  • replaced butter with olive oil
  • added garlic
  • used a different mix of mushrooms
  • replaced brandy with gran marnier
  • replaced all-purpose flour with soya flour (I think this recipe does not need flour what-so-ever though, I would omit this the next time)
  • replaced beef broth with low sodium vegetable stock
  • added goat yogurt as a garnish
  • I pureed the soup and had some mushrooms reserved as a garnish (original recipe did not call for puree)

Soup Mistress Rating for Six Mushroom Soup:

Healthy (+ slimming + low sodium): (4.5/5) 
Presentation: (4/5) 
Taste: (4/5)