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Mushroom and Barley Soup Recipe

Mushroom and Barley Soup is a popular Indian Soups and Stews
Author :
 
On :
Tuesday, 7 June, 2016
Category :
Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1/3 cup - barley, soaked overnight in cold water to cover
  • 4 1/2 cups - vegetable stock
  • 1/4 cup - dried Mushrooms
  • 2/3 boiling water
  • 3 tbsp - Olive oil
  • 3 shallots, finely chopped
  • 2 tsp - chopped fresh Thyme
  • 5 cups - sliced mixed fresh Mushrooms
  • 2/3 cup - Apple juice
  • 1 tsp dijon style mustard
  • 1 Bay Leaf
  • pepper to taste
  • salt to taste
  • How to Make Mushroom and Barley Soup:

    1. Drain barley into a large pan and add the stock to it.
    2. Bring to a boil, then reduce heat, cover and simmer for 45 mins.
    3. Soak the dried mushrooms in boiling water for 20 mins.
    4. Drain the mushrooms, reserving liquid, chop.
    5. In a large pan, heat oil.
    6. Add shallots and thyme; cook for 5 mins.
    7. Add the dried and fresh mushrooms.
    8. Stir fry over medium heat for 5 mins or until golden.
    9. Add cider and boil rapidly until liquid is almost evaporated.
    10. Add barley with stock, reserved dried mushrooms liquid, bay leaf and mustard to pan.
    11. Simmer and covere for 1 minute.
    12. Season with salt and pepper.
    13. Serve with whole wheat rolls.





     

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