Mushroom Barley Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
6 servings

Mark Bittman is author of the cookbook "VB6," which advocates eating a vegetarian diet every day until 6 p.m. and vegetable-centric meals in the evening. This flexitarian approach appeals to Americans who are not ready to give up their meat—they can still have a steak or roast chicken for dinner. Bittman’s soup is a classic updated with more exotic mushrooms. 

Ingredients

1 oz. dried porcini mushrooms
2 tbsp. olive oil
1 lb. shiitake, cremini, portobello or button mushrooms, stemmed and sliced or chopped
3 med. carrots, peeled and sliced
1 cup pearled barley
Salt and pepper, to taste
1 bay leaf
3 cups vegetable stock or water
1 to 2 tbsp. soy sauce 

Steps

  1. Soak porcini mushrooms in 3 cups very hot water. When soft, strain through fine-mesh sieve; reserve soaking liquid. Chop porcini coarsely, discarding any hard bits.
  2. Heat olive oil in soup pot over high heat. Add fresh mushrooms and carrots. Cook, stirring occasionally, until vegetables begin to brown. Add barley; cook, stirring frequently, until barley begins to brown. Sprinkle with a little salt and plenty of pepper.
  3. Add porcini; cook, stirring, for about 1 min. Add bay leaf, reserved soaking liquid and stock. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 30 min. or until barley is very tender. Stir in soy sauce to taste.
Source: Photo courtesy of Kikkoman

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources