Mixed Mushroom Soup Recipe

Big, hearty soups - delicious broths accentuated with earthy Mushroom, starchy beans, long-cooked onions, or chunks of roasted winter squash - appeal to me this time of year. Soup and stews that can take their position at the heart of a meal rather than being limited to a side dish. This is the type of mixed mushroom soup Recipe I cooked this past weekend. I used a mishmash of market mushrooms, cooked barley, and a generous helping of onions. Using toasted sesame oil and shoyu/soy sauce as finishing accents, I gave it a Japanese flavour profile. Quick, filling, and filling.

I made this mushroom soup recipe with barley, but it would also work nicely with wild rice or brown rice, as I indicate below. You may even leave out the soy sauce and toasted sesame oil and go a completely different route. A dash of smoky paprika and a dollop of lemon crème fraiche may be intriguing. What if you did a saffron yoghurt swirl, as we did for this lentil soup, then topped it off with a sprinkling of chopped chives?

Mixed Mushroom Soup Recipe

I used cooked pearl barley that I had packaged and frozen on hand, as I mentioned in the main pot. I could have used brown rice, wild rice, or even wheatberries if I hadn't had brown rice on hand. On the mushroom front, combine a variety of mushrooms such as brown, porcini, chanterelle, and so on. The soup went very well with a slice of Tartine's grilled sesame seed bread.

To make this a complete one-dish meal, add some crouton-style cubed pan-fried tofu, tempeh, or seitan. And, for a somewhat more luxurious version, I'm thinking about whisking up some heavy cream, adding the toasted sesame oil, salting it, and serving the soup with a dollop of it on top.

Ingredients

• 3 tblsp virgin olive oil or clarified butter

• 1 pound fresh mushrooms, chopped into bite-size pieces.
• Freshly ground pepper & fine grain sea salt.
• 1 finely sliced medium yellow onion
• 1 coarsely sliced medium red onion
• shoyu (soy sauce): 2-3 teaspoons
• 1 ½ cups pearled barley, boiled
• 6 cups / 1.5 litres flavorful vegetable broth
• To serve, ¼ teaspoon toasted sesame oil coarsely chopped chives.

Directions

• Heat two tablespoons of olive oil in your largest, broadest soup pot over medium-high heat. Season with salt and pepper after adding the mushrooms. Cook, stirring occasionally, until the mushrooms have released their juice and are well browned. Approximately 8 minutes. Take the mushrooms out of the pan and place them on a platter.

• Heat the remaining tablespoon of oil in the same saucepan over medium-high heat. Cook, stirring occasionally, until the onions are soft, about 5 minutes. 2 tablespoons shoyu, barley, and vegetable broth in a mixing bowl Bring to a low simmer, then turn down the heat.
• Cook for another 10 minutes or so after adding the mushrooms. Taste after adding the toasted sesame oil. If your broth was not too salty, you may wish to add the remaining tablespoon of shoyu or soy sauce. You may also choose to add a few drops of toasted sesame oil at a time. Just keep tinkering until you get the right balance.
• Serve with a sprinkling of minced chives.

Notes: If your mixed mushroom soup recipe is too thin combine 1 tablespoon corn starch and 1 tablespoon cold water right before adding the cream, then pour into the broth. Stir until the sauce has thickened. It will take a few minutes for this to thicken. If the mixture is still too thin, repeat the operation.

This Mushroom Soup Recipe is healthy and tasty.Mushrooms are low in sodium and are suitable for people with high blood pressure. Because mushrooms are low in calories and we used low fat milk, this soup has only 76 calories and is perfect for weight loss.

Serves about six.

Prep time: 15 min - Cook time: 20 min

If you're looking for a quick and easy mushroom soup recipe, look no further than this simple Mixed Mushroom Soup Recipe. It's a dish that is easy to make, versatile, and packed with flavor. If you're new to cooking, or just need a quick fix for lunch or dinner tonight, give this recipe a try!

Mixed Mushroom soup

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course

Cuisine Italian

Ingredients

  

• 3 tblsp virgin olive oil or clarified butter
• 1 pound fresh mushrooms chopped into bite-size pieces
• freshly ground pepper & fine grain sea salt
• 1 finely sliced medium yellow onion
• 1 coarsely sliced medium red onion
• shoyu soy sauce: 2-3 teaspoons
• 1 ½ cups pearled barley boiled
• 6 cups / 1.5 litres flavorful vegetable broth
• To serve ¼ teaspoon toasted sesame oil coarsely chopped chives

Instructions

 

• Heat two tablespoons of olive oil in your largest, broadest soup pot over medium-high heat. Season with salt and pepper after adding the mushrooms. Cook, stirring occasionally, until the mushrooms have released their juice and are well browned. Approximately 8 minutes. Take the mushrooms out of the pan and place them on a platter.
• Heat the remaining tablespoon of oil in the same saucepan over medium-high heat. Cook, stirring occasionally, until the onions are soft, about 5 minutes. 2 tablespoons shoyu, barley, and vegetable broth in a mixing bowl Bring to a low simmer, then turn down the heat. Cook for another 10 minutes or so after adding the mushrooms. Taste after adding the toasted sesame oil. If your broth was not too salty, you may wish to add the remaining tablespoon of shoyu or soy sauce. You may also choose to add a few drops of toasted sesame oil at a time. Just keep tinkering until you get the right balance.
• Serve with a sprinkling of minced chives.

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