Soups
Mushroom Barley Soup
12 Cups for MSC-600; 9 Cups for MSC-400
Mushroom Barley Soup
12 Cups for MSC-600; 9 Cups for MSC-400
A bowl of this deeply satisfying soup plus a slice of crusty French bread makes the perfect winter meal.
Nutritional information per serving (1 cup):Calories 126 (15% from fat)
carb. 22g
pro. 4g
fat 2g
sat. fat 1g
chol. 5mg
sod. 767mg
calc. 32mg
fiber 4g
carb. 22g
pro. 4g
fat 2g
sat. fat 1g
chol. 5mg
sod. 767mg
calc. 32mg
fiber 4g
Ingredients
- 2tablespoons unsalted butter
- 1medium leek, white and light green parts only, washed and dried well, finelychopped
- 1medium onion, peeled and finely chopped
- 3medium carrots (reduce to 2 carrots for MSC-400 Model), peeled and finelychopped
- 4garlic cloves, finely chopped
- 24ounces mushrooms (a mix of button, cremini, and all wild varieties works nicely), sliced (reduce to 1 pound/16 ounces for MSC-400 model)
- 2teaspoons kosher salt
- 1teaspoon fresh thyme leaves (stems discarded)
- 1bay leaf
- ½cup (reduce to ⅓ cup for MSC-400 model) sherry
- 1cup (reduce to ½ cup for MSC-400 model) pearl barley
- 10cups (reduce to 6 cups for MSC-400 model) vegetable stock
- ¾teaspoon (reduce to ½ teaspoon for MSC-400 model) freshly ground black pepper
- 1tablespoon chopped fresh Italian parsley
- 1teaspoon fresh lemon juice
Preparation
- 1. Put the butter into the cooking pot of the Multicooker set to Brown/Sauté at 375°F. Once melted, stir in the chopped leek, onion and carrots. Sauté until vegetables are soft and fragrant, about 5 to 8 minutes. Stir in the garlic, mushrooms, salt, thyme and bay leaf. Cook until mushrooms release most of their moisture and have cooked down considerably, up to 10 minutes. Add sherry to the pot and cook until almost completely reduced.
- 2. Add the barley, broth and pepper. Cover and switch the unit to Slow Cook on High for 3½ hours.
- 3. Once unit switches to Keep Warm and right before serving, stir in fresh parsley and lemon juice.
- 4. Taste and adjust seasoning as desired.
