Wild Mushroom Soup with Green Garlic and Toasted Barley
“medicinal mushrooms have been shown to boost heart health, lower the risk of cancer, promote immune function, ward off viruses, bacteria and fungi, reduce inflammation, combat allergies, help balance blood sugar levels and support the body’s detoxification mechanisms”
Wild shiitake, maitake and porcini mushrooms are simmered in homemade vegetable stock with green garlic, onions, parsley, sherry and toasted barley and seasoned with fresh thyme, sea salt and black pepper. A drizzle of truffle oil seals the deal..
Wild Mushroom Soup with Toasted Barley
Serves 2
2 cups homemade vegetable stock
1 1/2 cups dried shiitake, maitake and porcini mushrooms
1/2 cup barley
1 tablespoon pastured butter
2 bulbs green garlic, including leaves, sliced
1/4 cup yellow onion, diced
1 teaspoon fresh thyme
2 teaspoons truffle oil, divided
1 1/2 oz medium sherry
2 tablespoons parsley, chopped
sea salt and freshly-ground black pepper
Bring vegetable stock to a boil then remove from heat. Add mushrooms and steep for 1 hour.
Heat butter and half of the truffle oil in a heavy saucepan over medium-low heat. Add barley and cook, stirring often, until lightly browned. Add onions and garlic and cook until softened, about 5 minutes.
Roughly chop re-hydrated mushrooms and add to the pan with thyme. Add strained mushroom soaking liquid and simmer until barley is tender, about 25 minutes. Add sherry, parsley and simmer 5 minutes. Adjust seasoning with salt and pepper and serve garnished with a sautéed mushroom cap and a drizzle of truffle oil.
This post is part of The Food Renegade’s Fight Back Friday!
Dancing Mushroom Shiromiso
Known as the Hen of the Woods mushroom in North America, the Maitake (dancing mushroom) is revered for its anti-cancer properties and ability to regulate the body’s blood pressure and insulin levels.
Here’s a delicious way to load up on minerals, vitamins, protein and amino acids..
Dancing Mushroom Shiromiso
If not available locally, whole Maitake mushrooms can be ordered from Mountain Rose Herbs
Whole, dried organic Maitake (grifola frondosa)
Fresh scallions, sliced
White miso paste
Organic spinach powder
Homemade chicken bone broth, vegetable stock or filtered water
Low-sodium tamari
Dried organic celery root
Dried hijiki
Soak dried Maitake in filtered hot (not boiling) water for 20 minutes. Set re-hydrated mushroom aside to drain. Reserve soaking liquid.
Drizzle mushroom with clarified butter, sprinkle with pepper and spinach powder and roast in a 350 degree oven until golden brown (about 25 minutes). The mushroom should be slightly crispy on the edges.
Meanwhile, bring reserved soaking liquid and chicken stock to a rapid boil and cook until reduced in volume by 1/3.
Reduce heat and add tamari (be sure to use traditionally-fermented tamari that doesn’t contain hydrolyzed protein) celery root, scallions and hijiki (a wild brown sea vegetable). Simmer for 5 minutes.
Remove broth from heat and stir in white miso paste.
Ladle broth into a bowl or deep plate then place the roasted Maitake on top.
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- Maitake Miso
