{"id":2218,"date":"2010-10-25T13:19:25","date_gmt":"2010-10-25T17:19:25","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2218"},"modified":"2010-10-25T13:19:25","modified_gmt":"2010-10-25T17:19:25","slug":"mushroom-barley-soup","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/mushroom-barley-soup\/","title":{"rendered":"Mushroom Barley Soup"},"content":{"rendered":"\n
\n \"Mushroom<\/a>
Mushroom Barley Soup<\/div>\n

It is that time of year when the leaves are falling along with the temperatures, and our cravings beckon for cozy fare to devour. A warm soup always seems to fit the bill when I get the hankering, and this mushroom potage with pearled barley is a wonderful solution to my cool weather dilemma.<\/p>\n

For this particular soup version I used Organic Pearled Barley by Arrowhead Mills. Pearled barley has had its hard outer layer removed, thus opening up a chewy, delicately flavored grain that is quite versatile, I have used it in other recipes as well, such as Chicken Barley Bake<\/a>, and Wild Mushroom Barley Soup<\/a>. Pearled barley can also be used in a tasty pilaf, in a pudding, or even as a breakfast cereals mix, you can benefit from this highly nutritious grain in many ways. According to the package nutrition facts, one-quarter cup of pearled barley has 8 grams of fiber, 160 calories, 5 grams protein, and only 1 gram of fat. <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/strong><\/td>\n<\/tr>\n
1<\/td>\nTbsp.<\/td>\nButter<\/td>\n<\/tr>\n
1<\/td>\nLg.<\/td>\nOnion, diced (2 cups)<\/td>\n<\/tr>\n
10<\/td>\nCloves<\/td>\nGarlic, minced<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nMushrooms, sliced<\/td>\n<\/tr>\n
1<\/td>\nTbsp.<\/td>\nLemon juice<\/td>\n<\/tr>\n
1<\/td>\nTsp.<\/td>\nItalian seasoning<\/td>\n<\/tr>\n
1<\/td>\nTsp.<\/td>\nThyme<\/td>\n<\/tr>\n
1<\/td>\nTsp.<\/td>\nBasil<\/td>\n<\/tr>\n
1<\/td>\nTsp.<\/td>\nOnion powder<\/td>\n<\/tr>\n
1<\/td>\nTsp.<\/td>\nGarlic powder<\/td>\n<\/tr>\n
3<\/td>\nEach<\/td>\nBay leaves<\/td>\n<\/tr>\n
6<\/td>\nCups<\/td>\nBeef stock<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nPearled barley<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nCarrots, diced<\/td>\n<\/tr>\n
To taste<\/td>\nSea salt and white pepper<\/td>\n<\/tr>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n
Procedure Steps:<\/strong> <\/td>\n<\/tr>\n
1.<\/td>\nMelt butter in a large stock pot then saut\u00e9 the onion and garlic until soft and translucent.<\/td>\n<\/tr>\n
2.<\/td>\nAdd the mushrooms and lemon juice and toss well, simmer until mushrooms are soft.<\/td>\n<\/tr>\n
3.<\/td>\nAdd the herbs, seasonings, and bay leaves, and stir well, continue to simmer a minute or so.<\/td>\n<\/tr>\n
4.<\/td>\nAdd the beef stock, pearled barley, and carrots, and then bring to a boil. Reduce heat and then simmer on low heat for 1 hour, or until barley is cooked through and soft.<\/td>\n<\/tr>\n
5.<\/td>\nSeason with sea salt and white pepper to taste. <\/td>\n<\/tr>\n<\/table>\n

To Serve: <\/strong>Ladle eight ounce portion into soup bowl and serve immediately.
\n Yield: <\/strong>8 1-cup servings<\/p>\n

Bon appetite!
\n CCR
\n =:~)\t
\n \u00a92010 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

Warm soup always seems to fit the bill craving warmth, & this mushroom potage with pearled barley is a wonderful solution to a cool weather dilemma.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11,97,158,581],"tags":[615,614,71,285,67,618,1400,616,94,2085,2105],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t