MUSHROOM-BARLEY SOUP

June 24, 2017 / Lyn Jones / 0 Comments

serves 6

 

 

 

1 oz dried mushrooms
3 cups water
1 large onion, chopped
2 carrots, chopped
1 celery rib, chopped
340g cremini (swiss brown) or button mushrooms – stems removed – sliced
1.5 tsp dried oregano
2 cans (14.5 oz each) chicken broth
1/2 cup barley
1/4 tsp salt

In a small saucepan, bring the dried mushrooms and water to a boil. Remove, stand for 15 mins.

Meanwhile, coat a Dutch oven with nonstick spray.
Add onion, carrots & celery. Spray them lightly too. Cook over medium heat for 3 mins, stirring occasionally. Add sliced mushrooms & oregano. Again, cook stirring occ. – for 6-8 mins until soft.
Add broth, barley and salt. Cook for 10 mins.

Line a fine mesh sieve with a coffee filter or paper towel. Strain dried mushroom water into the pot. Remove and discard filter leaving dried mushrooms in sieve. Rinse in running water to remove any grit. Chop up and add them to the pot, cooking for 10-15 mins or until barley is tender.

NOTE:  another recipe adds 1 tsp minced garlic, another adds a bay leaf and tells us to toast the barley with the vegies “for a deep warmth”.

If you want it creamy, add 1/2 cup raw cashews, soaked in water 4 to 8 hours and drained – add to blender when processing.  Also add 1.5 teaspoons miso paste. (If you forgot to soak your cashews, just place them in a saucepan with some water and boil for about 15 minutes.)

BARLEY RISOTTO WITH WILTED KALE

May 29, 2016 / Lyn Jones / 0 Comments

Serves 4

INGREDIENTS
1 litre (4 cups) chicken stock
40 gram butter
2 clove garlic, crushed
1 tablespoon fresh thyme leaves
3 medium (450g) brown onions, sliced thinly
1 cup (220g) pearl barley
2 teaspoon grated lemon rind
3/4 cup (60g) grated parmesan cheese
1 tablespoon extra virgin olive oil
500 gm kale, trimmed, chopped coarsely
shaved parmesan cheese, to serve
1.  Place stock in a small saucepan, bring to a simmer.

2  Heat butter in a large saucepan over medium heat. Add garlic & thyme – cook, stirring, until fragrant. Add onion – cook 5 minutes, or until soft and golden, stirring occasionally.

3   Add barley & lemon rind – cook, stirring, for 3 minutes, or til barley is well coated & glistening.
4   Add 1 cup stock – simmer, stirring, until absorbed. Continue to add stock ½ cup at a time, stirring, until all of the stock is absorbed. Stir in the grated parmesan.

5  Meanwhile, heat a pan or wok over high heat. Add oil, then kale. Stir-fry til kale is just tender.

6  Spoon risotto into four warmed bowls. Top with kale and shaved parmesan, if desired.

 

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