The recipe for the traditional white eagle soup recipe is provided for you to follow and try. You can add beef and mushroom if you like. Ingredients:
- 6 ounces of dried mushrooms from Poland
- 1 cup of minced onion and one tablespoon of butter that has not been salted
- 1 cup chopped carrot 1 cup diced celery
- 2/3 cup barley
- 8 glasses of chicken broth
- 1 teaspoon salt
- a quarter of a milligram of freshly ground black pepper
- 1 cup of potatoes that have been peeled and diced
- a pair of bay leaves
- 3 cups of full-fat cream
Instructions:
- Prepare the mushrooms, place them in a medium bowl and cover them with 2 1/2 cups of boiling water. Put a tiny plate on top of the bowl so that the heat stays contained within it. Soak the mushrooms for fifteen to twenty minutes, or until they have become pliable.
- Drain the mushrooms, and save the liquid. The mushrooms should be chopped roughly.
- Cook the onions and butter in a large saucepan over medium heat until the onions are tender, which should take about 3 minutes. Carrots, barley, the liquid that was reserved from the mushrooms, chicken stock, salt, and pepper should be added. Put the heat on low, cover the pot, and let it simmer for about an hour.
- Cook the potatoes, bay leaves, and chopped mushrooms uncovered for about 20 minutes after adding the ingredients. Take out the bay leaves and throw them away.
- Put the heavy cream in the bowl that is medium in size. Blend in half of the soup while stirring the other half in. To complete the soup, add the other ingredients and toss them together. Take it off the heat, and serve it.
What Kinds of Mushrooms Should Be Used in Barley Soup with Mushrooms? You may undoubtedly use button mushrooms, which are sold pre-packaged in every store. However, many supermarkets now carry a wide choice of more unusual species of mushrooms, either packaged or in bulk. In this recipe, you can use any combination of the many different kinds that you choose. The following categories of mushrooms are readily available: Creminis are extremely hardy and can be found all over the place; they are also referred to as baby portobellos. They have a flavor that is still modest, but it is a little more fascinating than the flavor of regular button mushrooms. Portobellos are a type of button mushroom that have reached their full maturity and have a cap that has completely developed. The portobello mushroom has a texture similar to that of meat, making it an excellent candidate for grilling; "burgers" made from portobello mushrooms are a fantastic option for vegetarians during the warmer months. Shiitake is one of my favorite mushrooms, and it is frequently called for in Asian cooking. They are meaty and flavorful and pack a significant amount of umami power. 
beef mushroom barley soup
Let’s try this barley soup with mushroom and beef and see how you like it.
- 2 tablespoons of canola oil
- 1-1/2 pounds of the bone-in beef shin that have been stripped of any extra fat
- fresh black pepper and Kosher salt
- 1 chopped carrot
- half an onion
- 1 diced rib of celery
- 1/4 cup dried thyme
- six water cups
- washed 1/3 cup pearl barley
- 1 cup of canned, chopped tomatoes
- Unsalted butter, 1 tablespoon
- brushed, trimmed, and quartered medium-sized button mushrooms, 3/4 pound
- 3 tablespoons of flat-leaf parsley, minced
Directions
- In a large Dutch oven or soup pot, preheat the appliance over medium-high heat and add 2 tablespoons of the oil. Salt and pepper should be applied to the meat in copious amounts. It should take around 15 minutes to sear the meat on all sides until it has achieved an even browning. After removing the meat from the pan, clean it thoroughly with a paper towel. Put the temperature on the stove down to medium and add the oil to the pan. After adding the carrot, onion, and celery to the pan, sauté them for about ten minutes, or until they are soft. Put the meat back into the pan with the water and stir it. Bring to a boil, reduce heat to low enough to keep a gentle simmer going, cover, and cook for 1 hour and a half, or until the meat is fork tender. After adding the thyme, barley, and tomato, keep the soup simmering on low heat for another half an hour with the lid on.
- During this time, melt the butter in a medium saute pan set over medium-high heat. Add the mushrooms and cook for approximately ten minutes, or until they are golden. After seasoning the mushrooms to taste with salt and pepper, add them to the soup, and continue to simmer the mixture for an additional 15 minutes. Take the meat out of the broth, chop it into small pieces after removing it from the bone, and then dice it. Using a ladle or a large spoon, remove any fat that is floating on the surface of the soup. Place the meat and parsley back into the soup and stir to combine. Add little salt and pepper to taste before serving the soup. To serve, transfer to warm bowls.
Notes From the Chef: Because barley has a propensity to soak up the broth, the consistency of the soup may need to be adjusted by adding water when it is reheated if it was prepared in advance. 
white eagle mushroom barley soup
If you love white eagle soup this barley soup with extra mushroom is what you are looking for. Let’s make it. Ingredients:
- 3 ounces of polished dried mushrooms
- 1 small onion, chopped, and 1 1/2 cups hot water
- 1 large leek, minced, 3 tablespoons butter, diced carrot
- 50 g of barley
- Chicken broth, 6 cups
- 1/tsp. salt
- 1/4 teaspoon of pepper
- 2 diced potatoes
- 1 cup of sour cream and 2 bay leaves for garnish
Instruction:
- Soak the mushrooms in boiling water for twenty minutes in a small bowl, then drain, reserve the liquid, and cut the mushrooms.
- Cook the onion and leek in butter in a large saucepan until they are tender.
- Add carrot, barley, the liquid from the mushrooms, chicken broth, salt, and pepper. Simmer for 1 hour.
- Add the potatoes, bay leaves, and mushrooms, cover the saucepan and continue cooking for another 20 minutes.
- Put some sour cream in a bowl, mix some of the soup into the sour cream, and then add the mixture back into the pot of soup.
- Heat, but do not allow it to boil.
- Add some dill as a garnish, then serve.
Soup with Mushrooms and Barley That You Can Make Ahead: When it is cooled, especially when it is placed in the refrigerator, it will continue to thicken, which is something that you will notice if you make it in advance or if you have any leftovers. Since the liquid will continue to be absorbed by the barley and even the mushrooms while it is being reheated, you will need to add extra liquid to the dish. You could use broth (vegetarian broth turns this soup into a vegetarian soup), but considering how rich and complex the tastes are, water would be a better choice. It will help to tone down the intensity of the soup. 
barley soup recipe mushroom
This recipe for barley soup which contains a white mushroom is one of the easiest recipes to follow. Below are the ingredients and step-by-step directions. The components of this vegan mushroom barley soup are as follows:
- Extra olive oil: preferably virgin olive oil
White and baby bell mushrooms are two kinds of mushrooms. Simply cut into slices, the baby bell mushrooms are cooked in extra virgin olive oil. The white mushrooms are finely diced, and they serve to thicken and flavor the soup.
- Chopped onions, garlic, celery, and carrots, also referred to as "soffrito," are sautéed in olive oil (we add the chopped white mushrooms to this mix).
- Canned crushed tomatoes: they can be the hidden component that is absent from the majority of recipes for mushroom barley soup. Here, a mere half cup of crushed tomatoes gives the barley soup excellent color and more umami.
- Spices: 1 teaspoon coriander, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika make up this trinity of spicy spices. The barley soup gains a ton of depth from this blend of spices without being overpowering. At our online store, you can find all three spices.
- Pearl Barley: This recipe only calls for about 1 cup of pearl barley. Thoroughly rinse it before using it. Garnished fresh parsley, which is completely optional but adds a nice splash of color to this hearty soup.
Instructions for making mushroom-barley soup:
- Sliced baby Bella mushrooms are sautéed. In a sizable Dutch oven or pot, warm a little extra virgin olive oil. Add baby Bella mushrooms in slices. Cook the mushrooms for a few minutes, regularly tossing, until they develop a rich color. Use kosher salt to season. Save the mushrooms for a later time.
- Sauté chopped mushrooms, carrots, celery, onions, and garlic.
- Add a little more extra virgin olive oil to the same pot. While tossing frequently, cook the chopped vegetables and mushrooms until they are soft and fragrant. Add black pepper and kosher salt for seasoning.
- Add the crushed tomato and season with a teaspoon of cumin, a teaspoon of coriander, and a half-teaspoon of smoky paprika.
- Add 6 cups of broth. Add 1 cup of thoroughly rinsed pearl barley. When the barley is well boiled and soft, simmer for 45 minutes with the lid on after bringing to a boil for a good 5 minutes.
Do you still have those sauteed mushrooms? The moment has come to incorporate them. You're ready to serve them after giving them a good 5 minutes to simmer in the soup. Add some fresh parsley as a garnish if you prefer. 
mushroom barley soup 100 days
This barley soup has a big mushroom in the ingredient that makes it more delicious and you won’t get enough of it even if you have it 100 days in a row. It is for true connoisseurs of the fungal delicacy! because of the mushrooms and the delightfully chewy nubs of barley, this dish is more similar to a stew than anything else. Ingredients:
- Dried porcini mushrooms weighing one ounce
- 3 tablespoons olive oil, 1 cup minced onion, and 2 minced garlic cloves in 1 cup of boiling water
- 1 teaspoon dry Kosher or coarse salt, 2 tablespoons finely chopped fresh thyme, and freshly ground black pepper, to taste
- 10 cups of any variety of mushrooms, roughly chopped and sliced
- 2 tablespoons of regular flour
- 8 cups of vegetable or chicken broth with less sodium, or more as necessary
- 1 bay leaf, 2
- 12 cups of pearl barley
- To garnish, add sliced scallions and fresh parsley.
Instructions:
- Put the dried mushrooms in a small bowl, then pour the hot water over them. Give a 20-minute soak. Finely chop the soaked mushrooms after removing them from the liquid and saving it. Bring them back to the liquid.
- Heat over medium, and warm the oil in a sizable Dutch oven or soup pot. Add salt and pepper and season with the onions, garlic, and thyme. For about 5 minutes, sauté, stirring frequently, until the onions are soft. When the mushrooms are soft and any liquid they produced has evaporated, add the mushrooms and continue stirring. The flour should be well dispersed after a minute of stirring. Turn up the heat to high, then add the broth. Add the barley to the soup once it has reached a simmering point. Stirring occasionally, continue to simmer the mixture, uncovered, for another 45 minutes or more, or until the barley is soft. If the soup is too thick, add more broth. Towards the finish, taste the dish's flavors and, if necessary, add salt and pepper. Scallions and parsley should be sprinkled on each hot serving.