Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
Favorite Wintery Recipes
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="smallworld" data-source="post: 233653" data-attributes="member: 2423"><p>I have the Moosewood Cookbook, but can't seem to lay my hands on it (too many cookbooks in this house!). But I make a similar Mushroom Barkley Soup from the Six O'Clock Scramble Cookbook, which I use constantly because it contains quick and healthy dinner recipes for busy families.</p><p> </p><p>Here's the Mushroom Barley Soup recipe:</p><p> </p><p>1 cup pearl barley</p><p>3 boxes (32 oz each) chicken or vegetable broth</p><p>2 tbs vegetable oil</p><p>1 large onion, chopped</p><p>1.5 lbs (24 oz) sliced fresh mushrooms</p><p>2 celery stalks, thinly sliced</p><p>3 carrots, thinly sliced</p><p>1/2 tsp garlic powder (I substitute minced garlic)</p><p>3 tbs sherry</p><p> </p><p>Rinse the barley in cold water. Combine the broth and barley in a large pot and bring to a boil. Reduce the heat and simmer for 40 min, stirring occasionally. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onions and saute until slightly browned, about 5 min. Add the mushrooms, celery and garlic and saute until the mushrooms are softened, about 15 more min. After the barley has simmed for 40 min, add the mushroom mixture and carrots to the soup. Simmer for 10 to 15 min (make sure the barley is tender). If the soup is too thick, add up to 1 cup water. Stir in the sherry, warm the soup through and serve.</p><p> </p><p>I also make this yummy Butternut Squash Soup:</p><p> </p><p>1 medium-large butternut squash</p><p>2 tbs butter</p><p>1 tsp chopped garlic</p><p>1 large onion, chopped</p><p>2 celery stalks, chopped</p><p>1/4 tsp cinnamon</p><p>1/4 tsp ground ginger</p><p>2 cups chicken or vegetable broth</p><p>1/2 tsp salt</p><p>1 tbs honey</p><p> </p><p>Preheat the oven to 400 degrees. Line a rimmed cookie sheet with foil and spray the foil with nonstick cooking spray. Slice the ends off the squash and slice the squash in half lengthwise. Scrape out the seeds and place the two halves, cut side down, on the baking sheet. Bake the squash until it is very tender 50 to 60 min. </p><p>Melt the butter over medium heat in a heavy saucepan. Add the garlic and cook for about 1 min. Add the onion, celery, cinnamon and giner and continue cooking, stirring occasionally until the onions and celery are softened, 5 to 8 min.</p><p>When the squash is tender, remove it from the oven and let it cool for a few min. Peel off the skin or scrape out the flesh and add it to the pot with the onions. Add the broth and bring to a boil. Stir it thoroughly and simmer gently for about 10 min.</p><p>Puree the soup in a blender or food processor and return it to the pot. Stir in the salt and honey. Serve the soup hot.</p></blockquote><p></p>
[QUOTE="smallworld, post: 233653, member: 2423"] I have the Moosewood Cookbook, but can't seem to lay my hands on it (too many cookbooks in this house!). But I make a similar Mushroom Barkley Soup from the Six O'Clock Scramble Cookbook, which I use constantly because it contains quick and healthy dinner recipes for busy families. Here's the Mushroom Barley Soup recipe: 1 cup pearl barley 3 boxes (32 oz each) chicken or vegetable broth 2 tbs vegetable oil 1 large onion, chopped 1.5 lbs (24 oz) sliced fresh mushrooms 2 celery stalks, thinly sliced 3 carrots, thinly sliced 1/2 tsp garlic powder (I substitute minced garlic) 3 tbs sherry Rinse the barley in cold water. Combine the broth and barley in a large pot and bring to a boil. Reduce the heat and simmer for 40 min, stirring occasionally. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onions and saute until slightly browned, about 5 min. Add the mushrooms, celery and garlic and saute until the mushrooms are softened, about 15 more min. After the barley has simmed for 40 min, add the mushroom mixture and carrots to the soup. Simmer for 10 to 15 min (make sure the barley is tender). If the soup is too thick, add up to 1 cup water. Stir in the sherry, warm the soup through and serve. I also make this yummy Butternut Squash Soup: 1 medium-large butternut squash 2 tbs butter 1 tsp chopped garlic 1 large onion, chopped 2 celery stalks, chopped 1/4 tsp cinnamon 1/4 tsp ground ginger 2 cups chicken or vegetable broth 1/2 tsp salt 1 tbs honey Preheat the oven to 400 degrees. Line a rimmed cookie sheet with foil and spray the foil with nonstick cooking spray. Slice the ends off the squash and slice the squash in half lengthwise. Scrape out the seeds and place the two halves, cut side down, on the baking sheet. Bake the squash until it is very tender 50 to 60 min. Melt the butter over medium heat in a heavy saucepan. Add the garlic and cook for about 1 min. Add the onion, celery, cinnamon and giner and continue cooking, stirring occasionally until the onions and celery are softened, 5 to 8 min. When the squash is tender, remove it from the oven and let it cool for a few min. Peel off the skin or scrape out the flesh and add it to the pot with the onions. Add the broth and bring to a boil. Stir it thoroughly and simmer gently for about 10 min. Puree the soup in a blender or food processor and return it to the pot. Stir in the salt and honey. Serve the soup hot. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
Favorite Wintery Recipes
Top