Chickpea, Kale & Barley Soup

Adapted from food52 

Printable recipe

Prep time: 30 minutes plus overnight if you are soaking dried chickpeas

Cooking time total:2-3 hours 

chickpea broth: 1-2 hours

Barley: 20 minutes

Kale: 5 minutes

Simmering soup: 20-30 minutes

Serves 8-10

Ingredients:

1lb/450g dried chickpeas - soak overnight or substitute canned chickpeas rinsed and drained - 1 lb dry = 6 cups cooked; 1 (19oz/540g) can = 2.25 cups)

10 cups water

1 piece Parmesan rind (mine was about 2" long)

1/2 cup or so olive oil, divided

pinch of salt

4 large cloves garlic - one whacked; 3 crushed

2 large sprigs fresh rosemary

1 bay leaf

2 onions, diced

2 large carrots, diced

1 (14oz/396g) tin of fire roasted tomatoes (my tin was diced, so I used my immersion blender to crush tomatoes and juice)

3/4 cup barley (food52 called for pearl barley but I used pot barley)

1 bunch kale, stem removed & leaves coarsely chopped   (Swiss chard works great too)

At serving:  pinch of red chili pepper flakes and grated Parmesan cheese for each bowl

Directions:

IMPORTANT:

This makes a huge pot of soup but it's supposed to be the perfect freezer soup   It totally filled my big Dutch oven and overflowed a bit when I went to add the cooked barley.  Next time I'm going to use my big stock pot - no messy stove top!  I'm freezing 5 (4 cup) ziplock containers and still have one for the fridge (for lunch today!

1. If you're using dried chickpeas - Soak overnight in plenty of cold water.  I actually had mine soaking for two days - life got in the way.  The chickpeas were no worse for wear, so don't worry if you soak them for more than just overnight.   Drain and rinse.

2. Using a large - remember my note above!  Dutch oven or stock pot, place drained chickpeas, 10 cups of water, bay leaf, whacked clove of garlic, rosemary sprigs, 1/3 cup olive oil and salt.   I highly recommend adding a chunk of parmigiana rind as well.   Bring to a boil over medium high heat and once the boil has been reached, reduce the heat to low, cover and simmer for at least one hour or until tender.   DO NOT DRAIN but remove the bay leaf, garlic, rosemary sprigs and parmigiana rind.

3.  Meanwhile in a medium sized saucepan,  bring  3-4 cups of salted water to a boil and add the barley and simmer for 15 minutes or until the barley is tender but not mushy.  Drain and set aside, but reserve the barley water in case the soup is too thick for you.  

4. Using the same saucepan, warm 2-3 tbsp olive oil and add the diced onions and carrots.  Cook gently over medium heat until carrots are soft and onions translucent. (about 5 minutes).  Add remaining garlic and roasted tomatoes and continue to cook for another 5 minutes.  You can either leave the tomatoes in pieces or use an immersion blender for more of a puree.   Add to the chickpea soup in the large Dutch oven.

5.  Remove the thick central stem from the kale or Swiss chard and then roughly chop the leaves. In order to cut down on pot washing, I use the same medium saucepan with just a quick rinse before filling with more salted water.  Bring to a boil, add the chopped leaves (some people use the chopped stems, if you do add them about 2-3 minutes before the leaves) and boil until they start to wilt (about 3 minutes).  Drain and chop again if you think the leaves are too big.   Add the greens to the chickpea pot and simmer the whole thing for another 10 minutes or so. Add the reserved barley and cook for another 5 minutes.  If the soup is too thick, add the barley water.

Serve with crushed chili pepper flakes and/or grated parmigiana and some delicious crusty bread.

Mushroom, Beef, Barley & Lentil Soup

Mushroom, Beef, Barley & Lentil Soup
Adapted from Kitchen Sense

Printable Recipe

Hands on time: 20 minutes or so
Cooking time: 3 hours or so
Serves 8-10 freezes well

Ingredients:
2 ½ lb/1kg beef short ribs (flanken)
1-2 beef marrow bones
1 (14oz/ 400ml) can diced tomatoes with juice ( I really stock up on fire roasted when I can find them)
¾ cup brown lentils, picked over for stones, rinsed & drained
½ cup pearl barley
1 large yellow onion, diced small
2 large carrots, peeled and finely chopped
1 fennel bulb, finely chopped (the book calls for celery, but I love fennel more as a base ingredient)
5 -6 sprigs fresh thyme (the book suggests Italian/flat leaf parsley)
1 bay leaf
4 cups beef broth + 2 cups water or mushroom soaking liquid
½ -1lb/225-450g mushrooms, sliced (I love Cremini, Portobello & Porcini work well too)
1 handful dried wild mushrooms, rehydrated in hot water for 10 minutes, drained & chopped add the liquid to the soup
1 tbsp olive oil or butter
1 tbsp fresh thyme leaves, chopped
Salt & freshly ground pepper to taste

Directions:
1. In a large soup pot or Dutch oven, combine the ribs, soup bones, tomatoes, lentils, barley, onion, carrots, fennel, thyme and bay leaf. Note: Normally I sear the meat before adding anything else, but I decided to forego this step and follow the book… great idea, saves time, no spatter and the meat tastes as tender at the end of the day.

2. Add the liquid (beef broth & mushroom soaking liquid or water). Heat at medium high and bring to a boil. Skim off any foam that rises to the surface. Lower heat to simmer and cover for 2 hours, stirring occasionally. Remove bay leaf & thyme or parsley sprigs.

3. Heat oil or butter in a skillet over medium high heat. Add the sliced mushrooms and chopped thyme leaves and sauté until the mushrooms are golden. Add to the soup and continue to simmer for another hour or until the meat falls off the bones.

4. Remove the bones, shred or dice the meat and return to the soup. Taste for seasoning

Leftovers: fridge – 2 weeks; freezer – several months

Mushroom Barley Soup Rouxbe.com style

Mushroom & Barley Soup
From rouxbe.com’s great site & cooking class

Hands-on time: 60 minutes (on and off but really only about 15-20 minutes of actual work)
Cooking time: 1 hour or so
Serves 6-8

Ingredients:
½ cup pearl barley
½ tsp Kosher salt
1½ cups stock (chicken or vegetable)

1 oz/30g dried porcini mushrooms
2 cups boiling water

5 to 6 shallots (about 1 cup, once minced)
2 cloves garlic, minced
10 cups sliced mushrooms (they like white button, I love cremini)
4 to 5 sage leaves (1 tablespoon) ( I used thyme sprigs instead)
2 tbsp butter
1 tbsp extra-virgin olive oil
2 tsp Kosher salt
1 tsp freshly ground black pepper
2 tbsp all-purpose flour
¾ cup dry-to-medium sherry (they use 1 full cup)
3 ½ cups stock (chicken or vegetable)
½ cup sour cream or plain yoghurt

Directions:
1. To cook the barley, place it into a small pot along with the salt and stock. Bring it to a boil over medium-high heat. Once it comes to a boil, reduce the heat to low, cover and let cook for about 30-35 minutes.

2. Soak the dried mushrooms in enough hot water to cover for at least 30 minutes. Strain through a filter and reserve the soaking liquid. Coarsely chop the mushrooms.

3. While the mushrooms are soaking, finely mince the shallots and garlic. They suggested slicing the mushrooms about 1/8-inch thick, but I just cut them into quarters and pulsed them until coarsely chopped in a food processor. I also minced the shallots and garlic in the food processor separately and set them aside in two separate bowls.

4. To cook the soup, heat a heavy-bottomed pot over medium-high heat. Once hot, add the butter and oil. When the butter melts, add the shallots and sauté for about 3 to 4 minutes, until softened and translucent.

5. Add the mushrooms, salt and pepper and immediately turn up the heat to high. Cook, stirring occasionally, until the mushrooms release their juices and start to brown slightly. This should take about 10 minutes or so.

6. Meanwhile, check on the barley. Turn off the heat once tender. Keep covered and set aside.

7. Once the dried mushrooms are soft and rehydrated, remove them from the liquid and strain through a sieve lined with a coffee filter. This will help to remove any grit. Make sure to reserve the mushroom liquid, as it will add even more flavor to the soup. Finely chop the rehydrated mushrooms and set aside.

8. Once the mushrooms in the pot begin to brown, don’t stir too often. To help them brown nicely, you want them be in direct contact with the surface of the pot.

9. Once the mushrooms are golden brown, turn the heat down to medium-high, and add the rehydrated mushrooms and garlic. Let this cook for about 30 seconds, and then deglaze with the sherry. Once almost all of the sherry has evaporated, sprinkle the mixture with flour. This technique is known as singer. It's a sprinkling of flour to help thicken the mixture. Stir in the flour and let cook for about a minute.

10. Next, add the reserved mushroom liquid, and while stirring, add the stock. Bring the soup to a gentle boil, then reduce the heat and let simmer for about 10 to 15 minutes.

11. To finish the soup, stir in the barley and thyme. Temper the sour cream with a bit of the hot soup, just so it blends evenly into the soup.

For an even creamier finish, you can add a touch of heavy cream if you like. Temper the cream by first heating it in the ladle, and then slowly combining it with a bit of the hot soup. I didn't bother adding cream...my waistline said "no thank you...at least not this time".

And you will definitely think it’s all worth the effort. Actually, you’re only standing in front of the stove for about 15 minutes in total. Not such a big deal for a really awesome soup.

Mushroom & Barley Soup

Mushroom & Barley Soup
From Joan Nathan’s Jewish Cooking in America

Hands-on time: 30 minutes
Cooking time: 90 minutes or longer (the barley should be soft but still holding its shape)
Serves 6-8

Ingredients:
2-4 tbsp dried porcini mushrooms
2 tbsp butter or margarine
1 large onion, chopped
3 large cloves garlic, minced
¼ cup parsley, coarsely chopped
1 carrot, peeled and diced
1lb/40g fresh mushrooms (I like a combination of cremini, porcini, shitake, Portobello), sliced or chopped – it’s up to you texture wise
1 tbsp flour
2qts/2litres beef broth (vegetable broth works too)
1 cup whole barley
2-3 sprigs fresh thyme
Salt & pepper

Directions:
1. Soak the dried mushrooms in enough hot water to cover for at least 30 minutes. Strain through a filter and reserve the soaking liquid. Coarsely chop the mushrooms.

2. Melt the butter or margarine in a large Dutch oven over medium heat and sauté the onion, parsley, carrot, garlic, thyme and fresh mushrooms until soft (about 5 minutes or so).

3. Lower the heat and add the flour, stirring every 30 seconds or so for 5 minutes or until all the cooking liquid from the vegetables has been absorbed.

4. Joan actually does the heating of the broth in a separate pot, but I just added the room temperature broth to the vegetables, stirring as I poured to absorb all the thickening. At this point turn the heat to high and bring to a boil, adding the reserved reconstituted mushrooms and their soaking liquid as well as the barley. Stir well and taste for seasoning.

5. Simmer for about 1 hour or until the barley is tender and the soup has thickened somewhat. Taste for seasoning, garnish with fresh parsley and a squirt of lemon juice.

Great as a midweek supper with salad and crusty bread.