Mushroom barley soup from Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table (page 66) by Andrew Weil

  • carrots
  • celery
  • mushrooms
  • vegetable stock
  • pearl barley
  • parsley
  • dried porcini mushrooms
  • dried shiitake mushrooms
  • yellow onions
  • dried thyme
  • dry vermouth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on December 23, 2020

    Excellent. I loved this take on mushroom soup. I used dried porcini and dried chanterelle mushrooms and fresh cremini and shiitakes. It’s more broth- based than other mushroom soups I’ve made, and includes mushroom broth, which creates a lighter soup with more depth of flavor. Andrew Weil’s definition of ‘fast’ doesn’t always match mine and it definitely doesn’t with this recipe. It took more than an hour- but it wasn’t an issue today and won’t be unless I’m pressed for time. The fresh cut parsley sprinkled on top at the end adds an extra layer of flavor. Served this with crusty homemade French bread. Wonderful on a cold December night. Serves eight- lots left for leftover meals in our two person household.

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