Creamy Morel Mushroom Barley Soup
12 Ingredients | 55 Minutes
This Creamy Morel Mushroom Barley Soup is an easy and delicious way to get your mushroom fix in a healthy way. It can be made with either fresh or dried morel mushrooms.
Author: Health starts in the Kitchen
- 2 Tbsp. grass-fed butter (Organic, or Ghee)
- 1 morel mushrooms (+ cups, fresh or rehydrated from dried. Cleaned well.)
- 40 grams onion (finely chopped)
- 1 clove garlic (pressed or minced)
- 1/4 tsp. sea salt
- 1/8 tsp. black pepper
- 1 wedge lemon (juiced)
- 100 grams pearled barley
- 59 ml dry white wine
- 0.95 liters bone broth (Chicken, or vegetable stock)
- 1 sprig fresh thyme
- 118 ml heavy cream (A2 Pasture Raised)
PREPARATION
STEP ONE: Cooking and serving. In a medium pot over medium heat, sauté morel mushrooms, onion and garlic in butter. Season with lemon juice, salt and pepper. Cook until all the liquid is evaporated, roughly 3 minutes. Add barley, sauté lightly for about 1 minute. Deg laze with white wine, continue cooking until the alcohol is evaporated, 2-3 minutes. Add chicken broth and thyme. Bring to a simmer, reduce heat, cover. Cook for 25 minutes. Remove lid and increase heat to medium and simmer uncovered for 5-10 minutes or until barley is fully cooked and to thicken slightly. Reduce heat to low. Add cream and cook for another 5 minutes. Remove thyme before serving.
Full recipe HERE
