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Mushroom And Barley Soup With Escarole

Healthycooking's picture
Ingredients
  Garlic 1 Clove (5 gm), minced
  Vegetable oil 3 Tablespoon
  Fresh mushrooms 12 Ounce, washed and sliced (1 Package)
  Onion 1 , diced
  Sweet red pepper 1 , diced
  Flour 1⁄4 Cup (4 tbs)
  Boiling water 2 Cup (32 tbs)
  Beef broth/3 cans broth 6 Cup (96 tbs)
  Pearl barley 1⁄2 Cup (8 tbs), drained, rinsed
  Dry sherry/2 tablespoons dry vermouth 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Bay leaf 1
  Loosely packed chopped escarole 4 Cup (64 tbs) (Well Washed)
  Black pepper To Taste
Directions

Heat the oil in a large saucepan.
Add the mushrooms, onion, red pepper, and garlic, and cook over high heat, stirring, until the vegetable juices evaporate and the mixture begins to fry.
Because of the high heat, watch that the vegetables do not burn.
Change the heat setting to low.
Add the flour and cook, stirring constantly, until the flour is lightly browned.
Add boiling water, whisking until smooth; with a metal spoon, scrape the bottom of the pot to free any browned bits.
Add all the remaining ingredients except the escarole and black pepper.
Bring to a boil and simmer the soup, uncovered, stirring occasionally, for 40 to 45 minutes, until the barley is tender.
The soup can be prepared ahead to this point.
Reheat over low heat and watch carefully that it does not stick.
If the soup gets too thick, add a little water.
Add the escarole and simmer 10 minutes longer.
Just before serving, remove the bay leaf and stir in the black pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy

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