Include in Print View:

Porcini, Potato And Barley Soup – House Beautiful

Porcini, Potato and Barley Soup - House Beautiful recipe image
This Mediterranean soup features Dried porcini mushrooms 2 oz Coarsely chopped prosciutto, Hot water 1/2 c Barley, Olive oil 7 c To 8 C beef broth, may be, Finely chopped onions -half canned. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 143.2
Dietary: Gluten-free
Description
This Mediterranean soup features Dried porcini mushrooms 2 oz Coarsely chopped prosciutto, Hot water 1/2 c Barley, Olive oil 7 c To 8 C beef broth, may be, Finely chopped onions -half canned. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 oz Dried porcini mushrooms
  • 2 oz Coarsely chopped prosciutto
  • 1 cups Hot water
  • 1/2 cups Barley
  • 3 tablespoons Olive oil
  • 7 cups To 8 C beef broth, may be
  • 2 cups Finely chopped onions -half canned, half water
  • 1 1/2 cups Finely chopped carrots
  • 1/2 teaspoons Freshly ground black pepper
  • 1 cups Finely chopped celery ribs Coarse salt as needed
  • 1 Medium-large potato, cut Finely chopped fresh
Directions
  1. 1
    into 1/2-inch cubes, -parsley, oregano, marjoram -about 1 1/2 C -or mint for
  2. 2
    garnish In a small bowl,
  3. 3
    soak mushrooms in water for at least 20 minutes, or until ready to use.
  4. 4
    In a 4- to 6-quart heavy-bottomed stockpot,
  5. 5
    heat oil over medium
  6. 6
    heat and saute the onion, stirring occasionally until limp but not brown, 8 to 10 minutes.
  7. 7
    Add carrots and celery and saute, stirring occasionally until the vegetables begin to brown, about 8 to 10 minutes.
  8. 8
    Drain mushrooms, reserving liquid, and coarsely chop.
  9. 9
    Stir mushrooms into the pot and saute 2 to 3 minutes.
  10. 10
    Add potatoes, prosciutto, barley, 7 C broth and pepper.
  11. 11
    Pass the reserved mushroom liquid through a coffee filter or fine strainer lined with cheesecloth and
  12. 12
    add to the mixture.
  13. 13
    Raise the heat to high, cover stockpot, and bring to a boil.
  14. 14
    heat to
  15. 15
    simmer , partially
  16. 16
    cover and
  17. 17
    cook for 1 hour or until barley is very tender and the soup is thick.
  18. 18
    Correct seasoning if necessary.
  19. 19
    Allow soup to rest for a few hours or up to a few days before serving.
  20. 20
    Soup will thicken as it stands.
  21. 21
    Before serving, bring the soup back to a simmer.
  22. 22
    If it is too thick, thin it with remaining broth or water.
  23. 23
    Serve very hot in deep or flat bowls, sprinkled with a chopped herb if desired-mint is surprisingly appropriate

Nutrition Facts

Servings 6

Amount Per Serving
Calories 143.2kcal
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 60.4mg3%
Total Carbohydrate 17.7g6%
Dietary Fiber 4.1g17%
Sugars 7.0g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: barley, beautiful, beef, black, boiling, broth, canned, carrots, celery, chopped, coarse, coarsely, cut, dried, finely, fresh, freshly, ground, half, hot
Read it online: https://www.chefs-mate.com/recipe/porcini-potato-and-barley-soup-house-beautiful/