Mushrooms and Barley Soup
June 15, 2012
Last weekend, H and I spent our Sunday... just the two of us...
We were neither
having a romantic dinner over candlelights nor
walking hand in hand along the beach, watching the sun set nor
on a secret holiday getaway...
hmmm... it would be nice...
We spent 4 hours sitting (well I sat and H was sort of mid-way sitting and lying in bed).. and waiting in the Emergency Room at the hospital nearby, waiting for the doctor ....
H had a minor 'freak' accident at home... he had a deep gashed on his forehead, and the 'culprit' was the door latch (the part that goes into the door strike). So be mindful of the danger lurking in your household... the door latch may look harmless... it was nothing but...
After 4 hours and 6 sutures later, he was on the mend... joked that he was 1 inch shy of having Harry Porter's trade mark scar... sheeesh!!!! that man could still joke despite the pain... must be the anaethestic
Since there is one 'sick' person in the house plus the weather was getting cold and colder everyday... Its just appropriate to introduce soup into our menu....
Barley and 4 types of mushroom soup it is. Of course my two beloved teens were pulling faces looking into the pot... they are both HUGE fan of mushrooms (NOT!!)... its difficult to get them to eat one type of mushroom, and now its FOUR... pengsan!!! (faint)...
It's back to see the doctor again today, to take out the stitches.
Perhaps mushroom soup on the dining table again!!! (kids will definitely *faint*)
Last but not least.. to all our 'Well Wishers ... we say 'Thank you'...
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Mushrooms and Barley Soup Recipe
serve 6-8(adapted n 'tweaked' from Maggie Beer and Simon Bryant)1/4 cup of Pearl Barley
20g dried Porcini mushrooms - soaked overnight
200g button mushrooms
200g Swiss Mushrooms
5 dried Shiitake mushrooms
1 large brown onion - chopped
2 garlics - chopped
2 sprigs of Rosemary
5 sprigs of Thyme
30g butter
2 tablespoon of Mirin
1 cube vegetable stock
4 cups of water
salt and pepper
EVOO infused with Chilli
- Cook barley with 3 cups of water for 1 hour then drained.
- Squeezed the water out of porcini mushroom. Reserved the soaking water.
- In a medium size stockpot, melt the butter and saute onion till translucent, add garlic, thyme, rosemary, salt and pepper. Saute for another 5 minutes.
- Add porcini, barley, stock, water, mirin and porcini reserved soaking water into the stockpot. Bring to boil and simmer for 5 minutes.
- Add shitake mushroom, bring to boil n simmer for another 10 minutes.
- Add remaining of chopped mushrooms.
- Season to taste.
- Reserved about 4 tablespoon of the mushrooms and barley, and blitz the remaining barley and mushrooms in the food processor until smooth.
- Serve in individual bowls and topped up with chunky mushrooms/ barley.
- Drizzle with EVOO infused with Chilli if desired
Chopped all 4 mushrooms.
Gorgeous soup! So hearty and comforting :-)
ReplyDeletedelicious looking flavourful soup looks wonderful
ReplyDeleteA wonderfully comforting and flavorful soup! Gorgeous clicks too.
ReplyDeleteCheers,
Rosa
That door latch must have been enchanted by an evil witch :-(. But looks like this soup can sooth and cure anything :-). Simply beautiful!
ReplyDeleteDo be careful next time and take good care. Having a hot soup during the winter is the most best thing to warm ourselves. Your mushroom soup looks delicious with the bread deep in.
ReplyDeleteHi Lisa, your hubby sure got sense of humor. With the stitches still can joked!!
ReplyDeleteI don't quite like mushroom soup but love your soup presentation.
Have a nice weekend.
Oh, I love mirin added while cooking. This soup is so good...it has got a blend of different types of mushrooms and this looks extremely appetizing!
ReplyDeleteCome to think of it, I've never really used shiitake in a soup like this. What a great soup! The last picture make me drool... wish I have it right in front of me. I can't help staring at your lovely pictures, Lisa!!!
ReplyDeleteA comforting bowl of soup!
ReplyDeleteApa khabar recently?
Mmmm....lovely soup :) food for the soul :)
ReplyDeleteGlad that H was ok. Did you manage to get your teens to eat the soup? It looks lovely to me. I love mushroom soup!
ReplyDeleteGlad to hear that your hubby is all better now and that's one great looking soup!!!
ReplyDeleteI love mushroom soup but I've never made it before(hey...what's new? haha). I've never heard of swiss mushrooms so I will have to keep a lookout for them!
Beautiful pics!
ReplyDeleteLisa, this is a good idea. I can adapt this for my 20-month old son! :)
ReplyDeletesedapnye!
ReplyDeleteThank you everyone... :)
ReplyDeleteWokandSpoon~ sadly...they refused to :(
I love mushrooms so much! They're my favorite meat replacement!
ReplyDeleteI am glad H is better now but you are seriously naughty naughty. So, they don't like mushroom and you added 4 type in it :)
ReplyDeleteB @ Crags and Veggies
ReplyDeleteThank you for dropping by my space :D
Kankana
'Mean' is my middle name ;P
great soup and hope hes ok now :-) and all the best for your son with his finals
ReplyDeleteAbsolutely stunning photography and food styling! The light is perfect...makes me totally jealous :)
ReplyDeleteThe soup looks comforting and delicious. I love the flavors you've put into it. I want to take a bite! So glad I found your blog, can't wait to try your recipes.
Rebecca
ReplyDeleteThank you :D
Rachel@Bakeria
Thank you for dropping by my humble virtual kitchen.. :D
I like it chunky too! I also made mushroom soup recently and using some almond meal and barley flour to thicken the soup after adding some heavy cream.
ReplyDeletetigerfish
ReplyDeleteSound yummy :D
Oh man... Hospital "dramas" are the worst! Hopefully this was the "season finale" and you won't have to stay tuned for the "next episode" after all that hehe. This soup is amazing. So special lah got mirin summore. Will def make this soon! =)
ReplyDeleteI can almost feel the homey feeling through your photos, Lisa :)
ReplyDeleteThanks for submitting your photo to DMBLGiT July