American

Mushroom Barley Soup

Mushroom Barley Soup
Prep15 min Cook50 min Serves 21 Serving12 ounces Makes21 x 12 ounces

Ingredients

  • 2 tbsp Canola & Extra Virgin Blend Olive Oil オリーブオイル
  • 6 Celery セロリ
  • 1 cup Matchstick Carrots にんじん
  • 1 cup Yellow Onions 玉ねぎ
  • 3 cup Mushrooms マッシュルーム
  • 1 tsp Ground Black Pepper 黒こしょう(粉)
  • 1 tsp Kosher Salt 塩
  • ½ cup Parsley パセリ
  • 2 tbsp Garlic にんにく
  • 18 cup Water 水
  • 48 oz Mushroom Button Sml マッシュルーム
  • 2 tsp Smoked Paprika パプリカパウダー
  • 1½ cup Crushed Tomatoes トマト缶
  • 3 tsp Ground Coriander コリアンダーパウダー
  • 1½ tsp Ground Cumin クミンパウダー
  • 4 tbsp Vegetable Base (Mirepoix) ≈ 野菜ブイヨン
  • 3 cup Pearled Barley ≈ 丸麦
  • 1 fl oz Canola & Extra Virgin Blend Olive Oil オリーブオイル

Steps

  1. Dice the onions. Set aside.

    Onion 玉ねぎ

  2. Dice celery. Set aside.

    Celery セロリ

  3. Chop parsley. Set aside.

    Parsley パセリ

  4. Wash and quarter the button mushrooms. Set aside.

    Mushroom マッシュルーム

  5. Mince garlic Set aside.

    Garlic にんにく

  6. Rinse the barley with cold running water. Set aside.

    Pearl barley ≈ 丸麦 Water 水

  7. Heat the oil in the kettle and sauté the onions, celery, carrots, and mushrooms for 5 minutes.

    Onion 玉ねぎ Celery セロリ Carrot にんじん Mushroom マッシュルーム

  8. Add the garlic and sauté for 1 minute.

    Garlic にんにく

  9. Stir in the crushed tomatoes, coriander, cumin, smoked paprika, salt, and pepper. Cook for 3-4 minutes.

    Canned tomato トマト缶 Coriander コリアンダーパウダー Cumin クミンパウダー Paprika パプリカパウダー Salt 塩 Black pepper こしょう

  10. Stir in the water, vegetable base and barley.

    Water 水 Vegetable base ≈ 野菜ブイヨン Pearl barley ≈ 丸麦

  11. Bring to a boil, and boil for 5 minutes. Reduce heat, cover and simmer for 30 minutes or until the barley is tender.

    Pearl barley ≈ 丸麦

  12. Adjust the seasonings and thickness if necessary.

  13. Place into soup bains and garnish with parsley.

    Parsley パセリ

  14. Hot hold at 141 degrees or warmer.

Contains: Gluten