Getting back to the basics! No fancy photos (hard to take this time of year) just a delicious and hearty soup that fills you up and is perfect for the winter. I made this Barley, Lentil and Mushroom Soup (with a few changes) on a Friday and we enjoyed it all weekend. I can not wait to make more! Best recipe I have come across in a while.
Note: This is a great soup for beginner foodies!
The Recipe
Chop 1 medium onion, 1 celery stalk, 2 carrots and I also minced a garlic clove. Can not have soup without garlic!!!
You will also need 2 quarts (8 cups) of beef broth. I love this Knorr Homestyle Beef Stock, especially since it is MSG-free! Not easy to find in bouillon.
You will also need 3/4 cup pearl barley, 3/4 cup dry brown lentils, 1/3 tsp dried thyme, 1 tsp dried parsley (I skipped that), 1/4 tsp freshly group black pepper, 1 bay leaf, 1/3 cup dried mushrooms and 4 cups sliced button mushrooms.
Heat 1/4 cup of olive oil in a large soup post over medium heat. Add the onion and stir and cook for around 5 minutes. You do not want them to brown. Then add the celery and carrots. I seasoned them with salt and pepper and cooked for a few minutes.
Add the garlic and stirred it in.
Add lentils…
Add the pearl barley and stir around until they are coated with oil and are lightly toasted.
Then add the 8 cups of beef broth. I had get the mega-measuring cup out for this one!
Don’t worry, it cooks down into the barley and the lentils. Season with the thyme, parsley, pepper and bay leaf. Bring to a boil.
Rinse 1/3 cup dried porcini mushrooms and add to the pot.
Cover and simmer for 25 minutes over low heat.
Add button mushrooms, cover and continue cooking for another 30 minutes.
See? Perfect! Almost more a stew than a soup, it gets so thick and earthy.
The recipe gives the option of adding dry sherry but I preferred to add some Truffle Flavour Glaze which is just a fancy balsamic vinegar glaze to it. Really added some “pop” to the dish which was already so yummy.
This is not the time of year for the prettiest food but slow cooking and working with lentils and barley with earthy flavours like dried mushrooms and beef broth? There is nothing like it. One of the only true perks of winter is soul-feeding-food like this. I hope you give it a try and I bet if you use mushroom stock, this would work great as a vegetarian dish too.
I love making homemade soup. Making some today. A veggie tomato soup to go with pepperoni rolls. Simple but warm supper.
Hope it’s getting warmer there. I think the sun wants to come out but the clouds are giving her a good fight.
Cheers to you and boogie boogie.
Right up my alley Suzie . Will give it a try this week. Have a large jar of mixed dried mushrooms I picked up for a song at Lonsdale Quay may use more of them and cut down on the fresh mushrooms .
Now I have a confession. I came back to tell you that my leves (soup), never got made today. I got side tracked with pepperoni rolls and heart shaped dough thingys.
It has warmed up temporarily but I will take it! Oh don’t worry about it THW, life happens. Getting sidetracked with other foodie projects is awesome. I always try and follow the energy, even in the kitchen.
Wayne, I think you would love this one! Those mushrooms from the market are perfect for it. Enjoy!