Reviews (1) Add Rating & Review 58 Ratings 5 star values: 11 4 star values: 5 3 star values: 20 2 star values: 19 1 star values: 3 Martha Stewart Member Rating: Unrated 10/21/2012 The ingredients for this soup made for a really nice meal. My only thought for next time is to leave out the miso {I used white miso as the store didn't have red} b/c the soup doesn't need it. It made for a just barely-there Asian flavor that I didn't find necessary. The flavor could just as easily be adjusted w/ freshly ground pepper and sea salt to taste. It's flavorful and hearty as it is. Since the miso is the last thing to add, make sure to try the broth before adding at the end.
Back to Pam Anderson’s Mushroom-Barley Soup All Reviews for Pam Anderson’s Mushroom-Barley Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 mushroom-barley-soup-mslb7067.jpg
Ingredients Ingredient Checklist 1/2 ounce dried mushrooms, chopped or broken into bite-size pieces 4 cups homemade or good-quality low-sodium store-bought vegetable broth 2 tablespoons olive oil 1 large onion, chopped 1 pound sliced cremini mushrooms 3/4 teaspoon dried thyme leaves 3 cups cooked barley 1/4 cup red miso paste Coarse salt and freshly ground black pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 mushroom-barley-soup-mslb7067.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
mushroom-barley-soup-mslb7067.jpg
mushroom-barley-soup-mslb7067.jpg
Ingredients
Ingredients
- 1/2 ounce dried mushrooms, chopped or broken into bite-size pieces 4 cups homemade or good-quality low-sodium store-bought vegetable broth 2 tablespoons olive oil 1 large onion, chopped 1 pound sliced cremini mushrooms 3/4 teaspoon dried thyme leaves 3 cups cooked barley 1/4 cup red miso paste Coarse salt and freshly ground black pepper
Directions
In an 8-cup glass measuring cup or other microwave-safe container, stir together dried mushrooms and vegetable broth. Transfer to microwave and cook until steamy-hot and mushrooms have softened, about 5 minutes.
Meanwhile, heat oil in large pot over medium-high heat. Add onion and cook, stirring, until golden brown, about 5 minutes. Add cremini mushrooms and cook until well browned, 5 to 7 minutes. Add thyme, hot broth mixture, and barley; bring to a simmer. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, about 10 minutes.
Whisk in miso. If mixture seems too thick, add enough water to reach desired consistency. Season with salt and pepper; serve hot.
Reviews (1)
Add Rating & Review 58 Ratings 5 star values: 11 4 star values: 5 3 star values: 20 2 star values: 19 1 star values: 3
Martha Stewart Member Rating: Unrated 10/21/2012 The ingredients for this soup made for a really nice meal. My only thought for next time is to leave out the miso {I used white miso as the store didn't have red} b/c the soup doesn't need it. It made for a just barely-there Asian flavor that I didn't find necessary. The flavor could just as easily be adjusted w/ freshly ground pepper and sea salt to taste. It's flavorful and hearty as it is. Since the miso is the last thing to add, make sure to try the broth before adding at the end.
Reviews (1)
Add Rating & Review 58 Ratings 5 star values: 11 4 star values: 5 3 star values: 20 2 star values: 19 1 star values: 3
Add Rating & Review
58 Ratings 5 star values: 11 4 star values: 5 3 star values: 20 2 star values: 19 1 star values: 3
58 Ratings 5 star values: 11 4 star values: 5 3 star values: 20 2 star values: 19 1 star values: 3
58 Ratings 5 star values: 11 4 star values: 5 3 star values: 20 2 star values: 19 1 star values: 3
5 star values: 11 4 star values: 5 3 star values: 20 2 star values: 19 1 star values: 3
Martha Stewart Member Rating: Unrated 10/21/2012 The ingredients for this soup made for a really nice meal. My only thought for next time is to leave out the miso {I used white miso as the store didn't have red} b/c the soup doesn't need it. It made for a just barely-there Asian flavor that I didn't find necessary. The flavor could just as easily be adjusted w/ freshly ground pepper and sea salt to taste. It's flavorful and hearty as it is. Since the miso is the last thing to add, make sure to try the broth before adding at the end.Martha Stewart Member
Rating: Unrated 10/21/2012
The ingredients for this soup made for a really nice meal. My only thought for next time is to leave out the miso {I used white miso as the store didn’t have red} b/c the soup doesn’t need it. It made for a just barely-there Asian flavor that I didn’t find necessary. The flavor could just as easily be adjusted w/ freshly ground pepper and sea salt to taste. It’s flavorful and hearty as it is. Since the miso is the last thing to add, make sure to try the broth before adding at the end.
Rating: Unrated
All Reviews for Pam Anderson’s Mushroom-Barley Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pam Anderson’s Mushroom-Barley Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
