Friday, November 25, 2016

Creamy Mushroom Barley Soup

Mushrooms are still growing here on the Sunshine Coast. I was very fortunate to pick enough Shaggy Manes while on my daily walk to make a nice pot of soup. My Mother made the most amazing Mushroom Soup and today  I made this soup in her memory. So fragrant, silky and creamy. No waste as the cooking liquid is strained and saved as mushroom stock to make this amazing soup.

Creamy Mushroom Barley Soup

Shaggy Mane mushrooms picked along my walk.

Shaggy Manes cleaned, sliced and blanched

Mushroom stock after blanching/cooking the shaggy manes
strained and ready to use.

onions, celery and garlic are sautéed

potatoes diced and waiting to be added

Flour is baked to a nice light golden brown

Brown flour slurry will thicken the soup

All ingredients have been added and the soup is ready to serve.
 Creamy Mushroom Barley Soup served with cheese toast
(we had leftover 'fondue cheese' - perfect for cheese toasts)


1 Tbsp. butter
 1 Tbsp. oil
1 small onion, diced
8 cups broth ( from blanching Shaggy manes) or water
1 tsp. granulated garlic (or 1 clove garlic, minced)
1/3 cup barley
1 potato, small dice
1/3 cup heavy cream
1/4 cup browned flour*(see below)
1 Tbsp. white wine vinegar ( or to taste)
1-2 tsp. granulated garlic
4-6 brown mushrooms diced
Salt and pepper to taste

In a large pot add oil and butter, heat until melted then add onion and chopped mushrooms. Sauté until onion is translucent. Add stock/water and bring to a boil. Stir in barley, granulated garlic ( if using fresh garlic add to the onions and sauté. Simmer for 15 minutes then add diced potato, cream and browned flour slurry. Simmer another 10 minutes until thickened. Season with salt and pepper and stir In white wine vinegar to taste. 
*Browned flour
Put 1 cup flour on a baking sheet, place in a 350 degree oven for 10-15 minutes until golden brown. Stir once after 10 minutes.
(When adding to soup, stew or sauce, mix with water, milk or broth and then add)
This will thicken the soup and give it a beautiful roasted flavour.

"Though we all have the fear & the seeds of anger within us, we must learn not to water those seeds and instead nourish our positive qualities--those of compassion, understanding, and loving kindness."
~ Thich Nhat Hahn