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Barley Mushroom Soup

I got this barley soup recipe in bon appetite, and this year I have decided is the year of soups.

Soups with many many toppings.

Glorious, delicious toppings sourced from leftovers..

Ingredients:

  • 1 cup barley
  • 8 cups water, divided in half
  • 2 bay leaves
  • 1 cup mushrooms, sliced
  • 1 carrot, diced
  • big splash of soy sauce
  • pickled radish, sliced
  • dumplings
  • soft boiled eggs
  • shrimp

Cover the barley in 4 cups water and refrigerate for 8-12 hours. Drain and reserve barley water.

Bring barley, bay leaves, and 4 cups water to a boil and simmer for an hour or until the water is almost cooked off and the barley is soft. Discard bay leaves.

In another pot, bring 4 cups barley water, mushrooms, and carrots to a simmer and cook for 20 minutes. Season well and swirl in some soy sauce. Add dumplings, shrimp, etc to cook if you need to.

In serving bowls, add a spoonful of barley, some radish, a soft boiled egg, shrimp, dumplings, etc and then ladle mushroom broth over it.

Add whatever toppings you want.

All the toppings.

 

February 20, 2016 Comments (0) Soups

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