Barley and Mushroom Soup

Nothing warms one up better and more deliciously than a hot soup on these freezing days, therefore we’ll be featuring a few of our favorite soup recipes over the next few days.

From Elizabeth Wolf-Cohen‘s Perfect Jewish, published in 2008 by Parragon Publishing in the UK (page 13, photo on page 12):

Barley & Mushroom Soup

Serves 8

Ingredients

• 1 oz dried wild mushrooms
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 1 small rutabaga, finely chopped
• 1 lb mushrooms, chopped
• 4 cups vegetable stock *
• 1 1/4 cup barley
• 1 tablespoon salt
• chopped fresh dill, to garnish

Directions

1. Put the dried mushrooms into a small heatproof bowl or measuring cup, and pour over enough boiling water to cover. Leave the mushrooms to soak for 20 minutes.
2. Heat the oil in a large pan over medium heat. Add the onion and cook for 3-5 minutes, or until softened. Add the carrots, rutabaga, and fresh mushrooms and cook for 5 minutes.
3. Pour in the stock and bring to a boil over high heat, skimming any foam that rises to the surface. Rinse the pearl barley in a strainer under cold running water and stir into the boiling liquid. Add salt and pepper to taste. Reduce the heat to low simmer for 30-35 minutes, or until the vegetables and barley are tender adding more stock if necessary.
4. Using a slotted spoon, carefully lift the dried mushrooms out of their soaking liquid (do not pour through a strainer or the sand will go into the mushrooms) lice or chop the mushrooms and add to the soup.
5. Strain the mushroom liquid through a muslin-lined sieve into the soup. Continue to simmer or until the mushrooms are tender, adding more stock if necessary. Serve hot, garnished with dill.

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* Vegetable Stock (follow link)

Enjoy, gentle reader, enjoy!

CS

Lemon Veal Soup with Mushrooms

It’s that cold time of the year, and what better way to warm up than with some hot and hearty soup?

Serves 4

Ingredients

• 12 oz boneless veal, cut into 1/2 inch pieces
• 4 cups chicken stock
• 1 onion, quartered
• 2 carrots, thinly sliced
• 2 garlic cloves, halved
• 1 pared strip lemon rind
• 1 bay leaf
• 1 tbsp margarine
• 12 oz small button mushrooms, quartered
• 6 tbsp cornstarch
• 1/2 cup unflavored MimiCreme
• freshly grated nutmeg
• fresh lemon juice, to taste
• 1 – 2 tbsp chopped fresh parsley salt and pepper

Directions

1. Put the veal in a large saucepan and add the stock. Bring just to a boil. and skim off any foam that rises to the surface.
2. Add the onion, carrots, garlic, lemon rind and bay leaf. Season with salt and pepper. reduce the heat and simmer, partially covered, for about 45 minutes, stirring occasionally, until the veal is tender.
3. Remove the veal and carrots with a slotted spoon and reserve, covered. Strain the stock, into a clean saucepan. Discard the onion, garlic, lemon rind, and bay leaf.
4. Melt the margarine in a skillet over medium-high heat. Add the mushrooms, season, and cook gently until golden. Reserve with the veal and carrots.
5. Mix together the cornstarch and MimiCreme. Bring the cooking liquid just to a boil and whisk in the cream mixture. Boil very gently for 2 – 3 minutes, (until it thickens, whisking almost constantly.
6. Add the reserved meat and vegetables to the soup and simmer over low heat for about 5 minutes, until heated through. Taste and adjust the seasoning, adding nutmeg and a  squeeze  of lemon juice. Stir in the parsley, then ladle into warmed bowls and serve.

Enjoy, gentle reader, enjoy!

CS

Hearty Winter Soup

During this time of mild winter days and brutally cold evenings, nothing warms a body better than a delicious hot soup. Last eve I had the following (which I’d prepared a day earlier), it certainly did its job; no wonder soup is considered comfort food:

Ingredients

• 1 tbsp vegetable oil
• 1 lb 2 oz neck of lamb
• 1 large onion, sliced
• 1 carrots, sliced
• 2 leeks, sliced
• 4 cups vegetable stock *
• 1 bay leaf
• fresh parsley sprigs
• 2 oz pearl barley
• salt and pepper to taste

Directions

1. Heat the vegetable oil in a large, heavy bottom saucepan and add the pieces of lamb, turning them to seal and brown on both sides. Take the lamb out of the pan and set aside until ready to use.
2. Add the onion, carrots and leeks to the saucepan and cook gently for about 3 minutes.
3. Return the lamb to the saucepan and add the vegetable stock, bay leaf, parsley, and pearl barley. Bring the mixture in the pan to a boil, then reduce the heat. Cover and simmer for 1 1/2 to 2 hours.
4. Discard the parsley sprigs. Lift the pieces of lamb from the broth and allow them to cook slightly. Remove bones and any fat and chop the meat. Return the lamb to the broth and reheat gently. Season to taste with salt and pepper.

Yields: 4 servings

You may want to prepare the soup a day earlier (as I did), let it cool, cover it, and refrigerate overnight. When ready to serve, remove and discard the layer of fat from the surface and reheat the soup gently. Ladle into warmed bowls and serve.

* Vegetable Stock

Ingredients

• 1 tbsp sunflower or corn oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped leek
• 2/3 cup finely chopped carrots
• 4 celery stalks, finely chopped
• 3/4 cup finely chopped fennel
• 1 small tomato, finely chopped
• 10 cups of water
• 1 bouquet garni

Directions

1. Heat the oil in a large pan. Add the onion and leek, cook over a low heat, stirring occasionally for 5 minutes, until softened. Add the remaining vegatables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil and simmer for 20 minutes.
2. Strain the stock into a bowl, let cool, cover and refrigerate. Use immediately or freeze in portions for up to three months.

Yields: 8 1/2 cups

Enjoy, gentle reader, enjoy!

CS

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Chicken Pot Pie

Chicken Pot Pie… Chicken Pot Pie… one of my all time favorite foods. It may not look fancy, needs no exotic ingredients, but when it comes to winter comfort food few other compare!

From: chow.com

In the hope that others appreciate it as well, I offer this recipe adapted (to make it kosher) from Aida Mollenkamp‘s recipes as they appear on the pages of chow.com.

For the pie’s filling we must first make Creamed Chicken, this can be made from any chicken leftovers:

Creamed Chicken Recipe

Total: 20 mins
Active: 20 mins
Makes: 4 to 6 servings

Ingredients

• 4 tablespoons unsalted margarine (1/2 stick)
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup unflavored soy milk
• 3 cups cooked chicken, medium dice
• 1 tablespoon apple cider vinegar

Instructions

1. Melt margarine over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
2. Slowly add broth, whisking constantly until mixture is smooth. Add soy milk and again whisk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
3. Remove from heat, add chicken and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.

Chicken Pot Pie

Total: 1 hr 10 mins
Active: 35 mins
Makes: 12 servings

Ingredients

• 2 tablespoons unsalted margarine (1/4 stick), plus more for coating the dish
• 2 cups pearl onions, peeled
• 1 tablespoon fresh sage, finely chopped
• 1 cuppotato, coarsely chopped
• 2/3 cupcelery (leaves too), coarsely chopped
• 2/3 cupcarrots, peeled and coarsely chopped
• 3/4 cup frozen peas
• 3 tablespoons fresh Italian parsley, coarsely chopped
• Creamed Chicken (recipe above)
• 1 large egg
• 14 ounces store-bought puff pastry dough, defrosted if frozen

Instructions

1. Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with margarine and set aside.
2. Melt 2 tablespoons margarine over medium heat in a large frying pan until foaming. Add onions and sage and cook until sage aroma is released, about 2 minutes.
3. Add potato, celery, and carrots and season well with salt and freshly ground black pepper. Cook until carrots and onions are just beginning to soften, about 6 minutes.
4. Remove mixture from heat, stir in peas, parsley, and creamed chicken, and season with salt and pepper.
5. Turn filling into the prepared baking dish. Whisk egg together with 1 tablespoon water and a pinch of salt until evenly mixed. Set aside.
6. With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.
7. Brush dough with reserved egg wash and cut 10 evenly distributed slits in the top to vent. Cook until crust is golden brown and mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

I made this dish last night. to say it was just delicious would be a serious understatement. Coming home from the cold, this one truly hit the spot! Enjoy, gentle reader, enjoy!

CS