Creamy Mushroom Barley Soup
Submitted by bosbrood
Velvety mushroom barley soup with a clever trick: half the barley gets pureed with sauteed mushrooms for extra body. Lightened up with skim evaporated milk and a splash of dry vermouth.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis soup gets its silky texture from an old restaurant trick.
You cook the barley until tender, then puree half of it with some of the sauteed mushrooms and skim evaporated milk. Stir that back into the pot and suddenly you’ve got a soup that tastes rich and indulgent without a drop of cream.
Five cups of sliced mushrooms and a splash of dry vermouth give it serious earthy depth.
Finished with scallions and black pepper, it’s the kind of bowl that makes you close your eyes and sigh.
Pro Tips
- Use a mix of mushroom varieties (cremini, shiitake, oyster) for more complex flavor.
- Dry vermouth can be swapped for dry white wine in a pinch, but vermouth adds a slightly more herbal note.
- Puree the barley-mushroom mixture until completely smooth for the creamiest result.
- This soup thickens as it sits. Add a splash of broth or water when reheating.
Ingredients
Directions
Combine water and bouillon granules in a large dutch oven.
Bring to a boil.
Add barley and return to boil.
Cover, reduce heat and simmer 1 hour or until tender.
Remove ½ cup barley, using a slotted spoon; set both mixtures aside.
Coat a medium skillet with cooking spray; add oil and place over medium heat until hot.
Add onion and garlic and sauté 2 min. add mushrooms and vermouth; cook an additional 2 minutes, stirring frequently.
Cover, reduce heat; simmer 5 min.
Remove from heat.
In processor, add ½ cup drained barley, ½ cup mushroom mixture, and milk.
Process until smooth.
Add puréed barley mixture and remaining mushroom mixture to dutch oven.
Bring to a boil. remove from heat, stir in remaining ingredients.
Serve warm.
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