…so why is it snowing outside? I’m not talking about a flurry here or there. It is snowing hard (at times sideways) and we are expected to get 2-5 inches of snow by the end of the night (just as I was beginning to see small patches of grass in our yard). I was hoping the First Day of Spring would inspire a recipe reminiscent of the new season – something lush and green, but it’s impossible on a day like today.
What inspired me instead was the recipe for a fall/winter soup from The Union Square Cafe Cookbook. I had been meaning to make Mushroom Soup with Barley and Wild Rice for a long time (I’ve had this cookbook for 15 years). Perhaps I was turned off because I didn’t know what the finished product would look like (this cookbook has no photos) or because I was reading the recipe on a warm sunny day, but if I was ever going to try this recipe, today was most appropriate.
Mushroom Soup with Barley and Wild Rice was the perfect winter soup for this First Day of Spring. It has different textures and deep flavor but it does not feel heavy. It is hearty from the wild rice and barley, a little sweet from the Madeira, and has a woodsy taste from the mushrooms and parsnips. This soup appears to be complex but is simple to make.
I’m crossing my fingers for this to be our last snowfall. I am also officially done with winter. Stay warm and safe!
Mushroom Soup with Barley and Wild Rice
Print Recipe
This soup is hearty and full of texture and flavor - perfect for a meal on a snowy or cold rainy day. The Madeira wine adds a slight sweetness to the soup, while the parsnips add a nice woodsy flavor. If you think the sweetness may turn you off, use a dry white wine instead. If parsnips make you weary, substitute with celery.
This soup is hearty and full of texture and flavor - perfect for a meal on a snowy or cold rainy day. The Madeira wine adds a slight sweetness to the soup, while the parsnips add a nice woodsy flavor. If you think the sweetness may turn you off, use a dry white wine instead. If parsnips make you weary, substitute with celery.
In a large saucepan, melt the butter (or olive oil) over medium heat. Add the onions, leeks, carrots, parsnips (or celery) and garlic and saute until softened, about 5 minutes.
Add the mushrooms, black pepper and sage. Cook until the mushrooms have softened, about 5 minutes.
Add the Madeira (or white wine) and increase the heat to high, letting the alcohol burn off a little, about 2-3 minutes.
Stir in the rice, barley and stock. Bring to a boil, reduce the heat and simmer covered, for 45-50 minutes, or until the rice is tender.
Check the seasoning (add salt, if needed). Serve garnished with parsley.
Recipe Notes
Adapted from Mushroom Soup with Barley and Wild Rice recipe in The Union Square Cafe Cookbook.
If you have leftovers or do not plan to serve the soup right away, the cookbook suggests the following: "To store the soup for serving the next day, strain the broth from the solids and refrigerate separately. Otherwise, all of the liquid will be absorbed into the grains. When ready to serve, combine the broth and mushroom-grain base, heat and serve."
Mushroom Soup with Barley and Wild Rice was the perfect winter soup for this First Day of Spring. It has different textures and deep flavor but it does not feel heavy. It is hearty from the wild rice and barley, a little sweet from the Madeira, and has a woodsy taste from the mushrooms and parsnips. This soup appears to be complex but is simple to make.
