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..
- 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
- soft boiled eggs
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.