Mushroom Soup with Barley and Wild Rice
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.
Servings Prep Time
4-6people 20minutes
Cook Time Passive Time
12minutes 45minutes
Servings Prep Time
4-6people 20minutes
Cook Time Passive Time
12minutes 45minutes
Ingredients
Instructions
  1. 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.
  2. Add the mushrooms, black pepper and sage. Cook until the mushrooms have softened, about 5 minutes.
  3. Add the Madeira (or white wine) and increase the heat to high, letting the alcohol burn off a little, about 2-3 minutes.
  4. 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.
  5. 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.”

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