When you taste this soup you will simply feel so good. It's really hard to describe. That's why we call this soup yummy umami! What's special about this soup is that it is relatively thick yet contains no cream. This is done with barley, which happens to be good for you because it is relatively high in calcium, vitamin C and has three times the amount of fiber as oats! Unlike cream, it has no cholesterol, Mushrooms also provide an excellent source of fiber and are a good source of good bacteria, the kind that is associated with decreasing symptoms associated with gut inflammation. Finally, this soup is a great addition to a low sugar diet.
Enjoy this soup
Mushrooms consumption increases protective gut bacteria - Eat to Beat Disease by William W. Li, MD
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Equipment and Tools
Food processor (optional) - I use a food processor to chop the onions; it saves a lot of time. If you opt for a food processor I recommend the Braun brand.
Pot - I like to use pots that have markings inside in order to save measurement time. If you do not have one, go for a simple 5 quart pot and know that final soup amount should be about half the size of the pot
Tips
Mushrooms - I like using dried mushrooms because I find them extremely flavorful. I use dried shiitake but any kind will work. My mom likes using a mix of dry and fresh mushrooms from your local grocery store.
Don't forget to save the mushroom water! It makes the soup extra delicious
Barley - Cook the barley in a pot big enough for the soup if you are trying to reduce the number of dishes, I always am! For 1/2 a cup of barley use 2 cups of water because barley absorbs a lot of water.
Onion - Use 1 large or 2 small onions. If sautéing make sure the cut onion is dry because oil and water, are like, you know, oil and water lol!
Seasoning - For extra flavor, add Trader Joe everyday seasoning toward the end of cooking. If you do not have this seasoning then add more salt and pepper, and perhaps some red pepper flakes, or whatever seasoning your heart desires.
Time saving tips
Chop onion in food processor
Skip step number 4 (onion sauté) and add raw onion to step 7 instead of sautéed onion into the pot. Note that some flavor will be lost but soup will still be delicious
Meal planning tips
Prepare seasoning, except 1/2 tsp salt, in advance
Onion can be cut in advance and stored in fridge. Dry onion and leave paper towel with it in covered container in fridge. Flip container over so excess water is absorbed in paper towel. We recommend a glass container so the plastic does not absorb the onion odor
Recipe for Mushroom Soup that is Yummy Umami
1: Ingredients
Main Ingredients
10 Dried Shiitake mushrooms
1/2 cup barley
1 Tbs olive or canola oil
1 onion, chopped
Water so that all ingredients together add to about 10 cups
Seasoning Mix
1/2 tsp salt to use in mushroom soak
1 tsp soup seasoning mix
1/2 tsp mushroom powdered soup or umami flavoring
1/4 tsp thyme (optional)
Salt (1/2 tsp ~1 tsp) and black pepper to taste
2: Directions
Wash mushrooms
Soak mushrooms in 4 cups boiling water in pot with 1/2 tsp salt. Turn off heat. Let sit covered for 1 hour or more
While mushrooms are soaking, Cook rinsed barley per package direction (about 30 minutes). Use about 2 cups of water here.
While mushrooms are soaking and barley is cooking sauté the onion (see time saving tips)
Drain mushroom water into the pot with barley
Cut the mushrooms into bite-sized pieces
Add mushroom, seasoning, sautéed onion and 4~6 cups of water into the pot. Total soup quantity here should be about 10 cups.
Simmer for additional 30 minutes
Add more seasoning, especially salt and pepper, per taste
3: Mix it up
To make it more interesting when reheating try adding spinach, asparagus or a different fresh herb. Soba noodles taste great with this soup too!
4: Serving suggestion
Pour hot soup over raw washed spinach. This will wilt the spinach slightly and cool the soup just a bit. Spinach is a great addition especially for vegans and vegetarians because it contains iron. Fresh thyme and green onion and/or chives also make a great addition to this soup, Great with a baguette or this bread
5: Storage
After soup cools move to storage container and put in refrigerator. Depending on your refrigerator temperature this soup is good for about 5 days. This soup may also be frozen. Reheat carefully on stove top if serving size is two or more, or microwave for one serving.
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