ellen6242
01-02-2007, 03:28 PM
I want to make this great soup Wendi posted, but have a question. The instructions say to add beef broth and chicken broth, however, the list of ingredients indicates just 5 cups of beef broth. Chicken broth is not listed. Should there be chicken broth as well as beef? I'm thinking there shouldn't be, but wanted to double check.
Thanks!
Mushroom Barley Soup
From Zov: Recipes and Memories from the Heart
Trying different kinds of mushrooms in this soup will yield different and interesting results. Any mushrooms, however, will add their natural umami-a “sixth flavor” found in some foods, such as mushrooms, soy sauce, and sun-dried tomatoes, that enhances other flavors.
3 T olive oil
1 large onion, chopped
3 celery stalks, chopped
1 large carrot, peeled and chopped
1 lb. assorted fresh mushrooms, sliced
1 T. chopped fresh oregano
1 T. minced garlic
1/3 cup tomato paste
1 russett potato, peeled and cut into ½ inch pieces
½ cup pearl barley
5 cups beef broth
1 ½ t. seasoned salt
½ t. cayenne pepper (optional)
Oregano sprigs for garnish.
Heat the oil in a heavy large pot over medium-high heat. Add the onion, celery, and carrot. Saute until the onion is translucent, about 10 minutes. Add the mushrooms, oregano, and garlic. Cook until the liquid evaporates and the mushrooms are tender, stirring frequently about 15 minutes. Add the tomato paste and stir for 1 minute. Add the potato, barley, and the beef broth and chicken broth. Cover and bring to a boil over high heat, about 15 minutes. Reduce the heat to medium-low. Simmer gently uncovered until the vegetables are tender and the soup thickens slightly, stirring occasionally, about 45 minutes. Stir in the seasoned salt and cayenne pepper. Spoon off any oil that rises to the top of the soup.
Ladle the soup into bowls. Garnish with oregano sprigs and serve.
Cooks notes: Adding coarsely chopped fresh spinach or Swiss Chard gives this flavorful soup even more character.
The soup can be made in advance, if desired. Keep it covered and refrigerated up to 2 days, or freeze it up to a week. Bring the soup to a simmer in a pot over medium before serving. Serves 6-8.
My notes: Used dried oregano, skipped the spinach/chard addition. This was a perfect cold winter night comfort food. Could easily be vegetarian using vegetable stock...doesn't take long to put together and the house smells divine!
Thanks!
Mushroom Barley Soup
From Zov: Recipes and Memories from the Heart
Trying different kinds of mushrooms in this soup will yield different and interesting results. Any mushrooms, however, will add their natural umami-a “sixth flavor” found in some foods, such as mushrooms, soy sauce, and sun-dried tomatoes, that enhances other flavors.
3 T olive oil
1 large onion, chopped
3 celery stalks, chopped
1 large carrot, peeled and chopped
1 lb. assorted fresh mushrooms, sliced
1 T. chopped fresh oregano
1 T. minced garlic
1/3 cup tomato paste
1 russett potato, peeled and cut into ½ inch pieces
½ cup pearl barley
5 cups beef broth
1 ½ t. seasoned salt
½ t. cayenne pepper (optional)
Oregano sprigs for garnish.
Heat the oil in a heavy large pot over medium-high heat. Add the onion, celery, and carrot. Saute until the onion is translucent, about 10 minutes. Add the mushrooms, oregano, and garlic. Cook until the liquid evaporates and the mushrooms are tender, stirring frequently about 15 minutes. Add the tomato paste and stir for 1 minute. Add the potato, barley, and the beef broth and chicken broth. Cover and bring to a boil over high heat, about 15 minutes. Reduce the heat to medium-low. Simmer gently uncovered until the vegetables are tender and the soup thickens slightly, stirring occasionally, about 45 minutes. Stir in the seasoned salt and cayenne pepper. Spoon off any oil that rises to the top of the soup.
Ladle the soup into bowls. Garnish with oregano sprigs and serve.
Cooks notes: Adding coarsely chopped fresh spinach or Swiss Chard gives this flavorful soup even more character.
The soup can be made in advance, if desired. Keep it covered and refrigerated up to 2 days, or freeze it up to a week. Bring the soup to a simmer in a pot over medium before serving. Serves 6-8.
My notes: Used dried oregano, skipped the spinach/chard addition. This was a perfect cold winter night comfort food. Could easily be vegetarian using vegetable stock...doesn't take long to put together and the house smells divine!