:max_bytes(150000):strip_icc()/4240177-49dcd848d06b4fc9a051311e54e41b95.jpg)
This hearty version of an American classic soup is inspired by ‘Chef Jakey’ of the long-gone ‘Steak Pub’ in 1970’s Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called ‘The Steak Pub.’ They had an Asian head chef named ‘Jakey.’ During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds.
Ingredients
- 3 cups water
- 1 cup barley
- 4 cups beef broth
- 1 cup milk
- 2 tablespoons olive oil
- 1 cup diced onion
- ½ cup diced celery
- ½ cup diced carrot
- 1 tablespoon finely chopped garlic
- 1 (6 ounce) package sliced white mushrooms
- ½ cup chopped brown beech mushrooms
- ½ cup chopped oyster mushrooms
- ¼ cup dried shiitake mushrooms
- ¼ cup dried black mushrooms, broken into small pieces
- 1 (10.75 ounce) can condensed cream of mushroom soup (Optional)
- ½ teaspoon salt
- ½ teaspoon ground mixed peppercorns
Directions
Step 1
Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
Step 2
Cover and cook on High for 1 hour.
Step 3
Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.
Cook’s Notes:
If planning for a dinner meal, depending on time of day, stop cooking until three hours before serving time. Re-heat on HIGH for first hour, reduce to LOW for remaining 2 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 271 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat2g | 11% |
| Cholesterol3mg | 1% |
| Sodium1092mg | 47% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber8g | 27% |
| Total Sugars6g | |
| Protein10g | |
| Vitamin C5mg | 23% |
| Calcium96mg | 7% |
| Iron3mg | 14% |
| Potassium662mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/oyster-mushrooms-2000-bd693e4e485c4a5f806ed9ede15698d3.jpg)
:max_bytes(150000):strip_icc()/Simple-Sauteed-Oyster-Mushrooms-2x1-1-e2c7955660cc4fac8f864c78f2bed10f.jpg)
:max_bytes(150000):strip_icc()/Chef-Johns-Pasta-Primavera-Deb-Berger-Social-5f8864385352461abc103f49ec03eb19.png)
:max_bytes(150000):strip_icc()/9388356-2000-1b1b0e4340964b5ba28f26f8468da6f3.jpg)
:max_bytes(150000):strip_icc()/102591832-Pizza-and-beer-Photo-by-Meredith-30b1d73941664c4ca76447f0e18d5a27.jpg)
Leave feedback about this