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judy-mass

Perhaps the barley was too old?


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jnpottery@gmail.com
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Joined: Dec 10, 2005

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Posted to Thread #30274 at 11:32 am on May 5, 2018

Much like dried beans, barley gets too dried out and won't soften no matter how much it is cooked, if it is too old.

I have a mushroom soup recipe that is thickened slightly with a roux and then it has some rice added and the rice breaks down and adds to the thickness.


* Exported from MasterCook *

Fresh Mushroom Soup

Recipe By :Lincoln House Country Inn, Maine
Serving Size : 12
Categories : Soups & Stews Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Cups Chicken Stock
1/4 Cup Tamari Soy Sauce
1/4 Cup Red Wine Vinegar
2 Bay Leaves
1 Teaspoon Fresh Parsley -- minced
1/4 Teaspoon Dried Thyme -- crumbled
1/4 Cup Butter
4 Medium Onions -- minced
2 Pounds Mushrooms -- sliced
1/4 Cup All-Purpose Flour
Salt And Freshly Ground Pepper
1/4 Cup Rice
Snipped Fresh Chives

Simmer first 6 ingredients in large saucepan for 30 minutes.

Meanwhile, melt butter in heavy large saucepan over low heat. Add onions and cook until translucent, stirring occasionally, about 10 minutes. Add mushrooms and stir until liquid is released. Add flour and stir 3 minutes.

Strain stock. Slowly stir into mushroom mixture. Season with salt and pepper. Bring soup to boil. Mix in rice. Reduce heat and simmer 25 minutes. (Can be prepared 1 day ahead and refrigerated. Reheat before serving.) Garnish with chives.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 111 Calories; 4g Fat (37.0% calories from fat); 4g Protein; 13g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 1989mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES : Recipe can be halved easily.


Every good dish deserves a good pot.


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