Mushroom Barley Soup
My dad used to make mushroom barley soup in the Fall every year when the leaves started to turn. Coming in after tossing the football around on a Saturday, we’d have hot bowls of soup and chunks of freshly baked bread for dipping.
Years later I have learned that mushrooms may have hypoglycemic activity, anti-cancer activity, anti-pathogenic activity, and immune system enhancing activity. Recent research has found that the oyster mushroom naturally contains the cholesterol drug lovastatin; some mushrooms produce large amounts of vitamin D when exposed to UV light and that certain fungi may be a future source of taxol. To date, penicillin and the statin drugs lovastatin, and mevastatin, are notable pharmaceuticals which have been isolated from the fungal kingdom. Other pharmaceuticals derived from fungi include ciclosporin, griseofulvin, cephalosporin, and ergometrine.
Try an assortment of crimini, Portobello, shiitake, maitake (hen-of-the-woods), oyster, and enoki mushrooms. Also use wild mushrooms if you can. Usually a good farmers market will have a mushroom purveyor who will have interesting selections. They cost a bit more, but the freshness is important. Mushrooms taste fantastic and they are good for you – it’s a win, win.
Ingredients:
1/4 cup olive oil
1 tablespoon butter
1 cup chopped onion
3/4 cup diced carrots
1/2 cup chopped celery
1 teaspoon minced garlic
1 pound cleaned sliced fresh mushrooms
1 tablespoon Madeira or Amontillado
4 cups chicken broth
4 cups beef broth
2 tablespoons flour
1 teaspoon fresh lemon juice
1 teaspoon apple vinegar
1 cup barley
salt and pepper to taste
2 tablespoons fresh Thyme
Directions:
Heat the oil and butter in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in the barley grains until just coated and toasted. Stir in mushrooms and continue to cook for a few minutes. Mix the flour into the chicken and beef stock and pour into the pot and stir until smooth. Add the lemon juice, vinegar and Madeira and bring to a quick boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt, pepper and Thyme before serving.
