Rich and Creamy Mushroom Barley Delight
Indulge in the luxurious flavors of our Rich and Creamy Mushroom Barley Delight, a hearty soup that embodies comfort and sophistication in every spoonful. With earthy mushrooms complemented by the sweetness of sautéed vegetables, this creamy concoction is further enriched with a splash of Beaujolais wine and wholesome cooked barley. Perfect as a stand-alone meal starter or as a cozy dish on a chilly evening, this recipe promises a delightful dining experience that will impress your guests and warm your soul. Don’t forget to pair it with crunchy, fresh sourdough bread for the ultimate taste sensation.
6-8 servings
Servings
N/A
Calories
16
Ingredients
Ingredients
sliced mushrooms
3/4 cup (sliced)
green bell pepper
1/4 cup (minced)
onion
1/4 cup (minced)
garlic clove
1 (crushed)
butter
3/4 cup (melted)
flour
3/4 cup (all-purpose)
hot beef stock
4 cups (hot)
dried thyme
1/4 teaspoon (dried)
dried basil
1/4 teaspoon (dried)
dried tarragon
1/4 teaspoon (dried)
cayenne pepper
1/4 teaspoon (ground)
dried parsley flakes
1 tablespoon (dried)
bay leaves
2 (whole)
whipping cream
2 cups (heated)
Beaujolais wine
1/3 cup (red)
cooked barley
1 cup (cooked)
Instructions
1
In a large pot, melt the butter over medium heat. Add the sliced mushrooms, minced green bell pepper, minced onion, and crushed garlic. Sauté the mixture for about 5 minutes, until the vegetables are tender and fragrant.
2
Sprinkle the flour over the sautéed vegetables and stir well, cooking for an additional 2 to 3 minutes to form a roux.
3
Gradually pour in the hot beef stock while continuously stirring to avoid lumps. Add the dried thyme, dried basil, dried tarragon, cayenne pepper, dried parsley flakes, and bay leaves. Bring the mixture to a gentle simmer.
4
In a separate pan, gently heat the whipping cream until warm but do not boil. Slowly stir the warmed cream into the soup mixture, ensuring it blends smoothly.
5
Incorporate the Beaujolais wine into the soup and allow it to simmer for another 10 minutes, letting the flavors meld beautifully.
6
Finally, stir in the cooked barley and let the soup simmer for an additional 5 minutes. Remove the bay leaves before serving.
7
Serve piping hot with a side of fresh sourdough bread for a delightful culinary experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rich and Creamy Mushroom Barley Delight?
It is a luxurious and hearty soup that features earthy mushrooms, sautéed vegetables, and cooked barley in a creamy base enriched with Beaujolais wine.
How many servings does this recipe yield?
This recipe makes approximately 6 to 8 servings.
What are the primary vegetables used in this soup?
The main vegetables are sliced mushrooms, minced green bell pepper, minced onion, and crushed garlic.
Can I use a different type of wine instead of Beaujolais?
While Beaujolais provides a specific flavor profile, you can substitute it with another light red wine or omit it if you prefer not to use alcohol.
Is the barley added to the soup raw or cooked?
The recipe requires 1 cup of barley that has been cooked beforehand.
How do I prevent the cream from curdling in the soup?
The recipe suggests heating the whipping cream separately until warm (but not boiling) before slowly stirring it into the soup mixture.
What type of stock is used for the base?
The recipe calls for 4 cups of hot beef stock.
How do I thicken the soup?
The soup is thickened by creating a roux with 3/4 cup of butter and 3/4 cup of all-purpose flour.
What herbs and spices are included in this recipe?
The seasoning includes dried thyme, dried basil, dried tarragon, cayenne pepper, dried parsley flakes, and bay leaves.
Should I remove the bay leaves before serving?
Yes, you should remove the two bay leaves after the final simmer and before serving the soup.
What is the recommended side dish for this soup?
It is highly recommended to serve this soup with fresh, crunchy sourdough bread.
How long should I sauté the initial vegetable mixture?
Sauté the mushrooms, pepper, onion, and garlic for about 5 minutes until they are tender and fragrant.
Is this soup spicy?
The recipe includes 1/4 teaspoon of cayenne pepper, which adds a very subtle warmth rather than a strong spicy heat.
Can I make this soup vegetarian?
Yes, you can easily make it vegetarian by substituting the beef stock with vegetable stock.
How much butter is required for the recipe?
The recipe calls for 3/4 cup of melted butter.
What is the final simmering time after adding the wine?
The soup should simmer for 10 minutes after adding the Beaujolais wine, followed by 5 more minutes after adding the barley.
How much garlic is used?
The recipe uses 1 crushed garlic clove.
What preparation is needed for the green bell pepper?
The green bell pepper should be minced and measure 1/4 cup.
Can I use fresh herbs instead of dried?
Yes, but remember that fresh herbs are less concentrated than dried; generally, use three times the amount of fresh herbs compared to dried.
What type of cream is best for this recipe?
The recipe specifically calls for 2 cups of whipping cream for maximum richness.
Is the onion preparation specific?
Yes, the onion should be minced, and you will need 1/4 cup.
How should the mushrooms be prepared?
The mushrooms should be sliced, totaling 3/4 cup.
Does this recipe contain fiber?
Yes, barley is a wholesome grain that naturally provides fiber, making the soup very filling.
How do I ensure the soup doesn't have lumps?
Gradually pour in the hot beef stock while continuously stirring the flour and vegetable mixture to maintain a smooth consistency.
Is this a meal starter or a main course?
It is versatile enough to be served as a sophisticated meal starter or as a hearty stand-alone meal.
What is the texture of the soup?
The soup has a rich, creamy liquid base with chewy texture from the barley and soft textures from the mushrooms and vegetables.
Can I store leftovers of this soup?
Yes, store leftovers in an airtight container in the refrigerator and reheat gently on the stove.
Why is the wine added to the recipe?
The Beaujolais wine adds depth, acidity, and a touch of sophistication that balances the richness of the cream and butter.
How much flour is used for the roux?
You will need 3/4 cup of all-purpose flour.
What temperature should the beef stock be when added?
The beef stock should be hot when you pour it into the vegetable and flour mixture.