Wild Mushroom Soup With Cannellini Beans & Pearled Barley Recipe

Name: Wild Mushroom Soup With Cannellini Beans & Pearled Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; ⅛ teaspoon sesame oil (a few drops); ⅛ teaspoon brown mustard seeds; ⅛ teaspoon fenugreek seeds (or pinch ground); ⅛ teaspoon celery seed (or pinch ground); ¼ teaspoon whole cumin seed (or 1/8 t ground); 1 pinch ground fennel (or 1/8 t whole seeds); ¼ teaspoon dried tarragon leaves (or 1/8 t ground); ⅛ teaspoon ground black pepper; ¼ teaspoon white pepper; 2 tablespoons mirin (Rice cooking wine, may substitute a sweet sherry if necessary); 1 tablespoon tamari; 12 lemon, juice of; ¼ cup wakame seaweed (can substitute arame, hijiki, or smaller amount of dulse or kelp to your taste); ¼ cup Italian parsley; 1 quart vegetable broth; 12 lb wild mushroom, roughly sliced (fresh or dried and reconstituted); ½ cup pearl barley, rinsed; 12 large white onion, minced; 5 garlic cloves, sliced thin; 2 stalks celery, sliced; salt, to taste

Servings: persons

2 tablespoons olive oil
⅛ teaspoon sesame oil (a few drops)
⅛ teaspoon brown mustard seeds
⅛ teaspoon fenugreek seeds (or pinch ground)
⅛ teaspoon celery seed (or pinch ground)
¼ teaspoon whole cumin seed (or 1/8 t ground)
1 pinch ground fennel (or 1/8 t whole seeds)
¼ teaspoon dried tarragon leaves (or 1/8 t ground)
⅛ teaspoon ground black pepper
¼ teaspoon white pepper
2 tablespoons mirin (Rice cooking wine, may substitute a sweet sherry if necessary)
1 tablespoon tamari
12 lemon, juice of
¼ cup wakame seaweed (can substitute arame, hijiki, or smaller amount of dulse or kelp to your taste)
¼ cup Italian parsley
1 quart vegetable broth
12 lb wild mushroom, roughly sliced (fresh or dried and reconstituted)
½ cup pearl barley, rinsed
12 large white onion, minced
5 garlic cloves, sliced thin
2 stalks celery, sliced
salt, to taste

1
Heat olive and sesame oil in a large saucepan over medium heat.
2
Add mustard, fenugreek, fennel, celery and cumin seeds or powder into the oil and gently toast, with the lid on for about one minute.
3
This method flavors the oil and thus the soup with the aromatic as well as flavor properties of the spices.
4
Be sure to keep the pot covered as the mustard seeds will pop and scatter.
5
Once youve heard the seeds pop for about 15-20 seconds, add the onions and sautee for a few minutes.
6
Once the onions have begun to become translucent, add the garlic and the celery.
7
Adjust the flame as necessary, and sautee until the celery pieces are translucent.
8
Squeeze the juice of 1/2 lemon and 2T of mirin into the pan to deglaze it.
9
Then, add the mushrooms and gently stir over a medium flame for approximately five minutes.
10
Add the cannelloni beans (you may use canned, this will reduce the cooking time), rinsed pearled barley, wakame, tamari, and broth.
11
Add enough broth to cover the beans.
12
If you are using fresh beans, add extra broth to cover an additional inch.
13
Gently stir the soup for 40 minutes, more or less, or until beans are cooked to taste.
14
Adjust salt to your preference.

777

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, ⅛ teaspoon sesame oil (a few drops), ⅛ teaspoon brown mustard seeds, ⅛ teaspoon fenugreek seeds (or pinch ground), and more.

Yes, Wild Mushroom Soup With Cannellini Beans & Pearled Barley falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom Soup With Cannellini Beans & Pearled Barley

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