Mushroom Barley Soup
 
 
Bright and earthy vegan mushroom soup with fresh ramps, barley, and radishes.
Author:
Recipe type: Soup
Cuisine: American
Ingredients
  • 1 cup black barley
  • 2 cups assorted mushrooms (shitake, oyster, and enoki)
  • 4 bay leaves
  • 1 tablespoon kosher salt, plus more
  • 4 large eggs (optional)
  • 2 small radishes, trimmed, thinly sliced
  • 1 bunch ramps
  • Walnut oil, white wine vinegar, salt and pepper to season
Instructions
  1. The night before you make the soup, go down and grab a beer and remember you've gotta soak the barley. Cover 1 cup barley with 3 cups of cold water and leave overnight.
  2. The next evening, set the circulator to 68*C
  3. While that's heating up you strain the barley and reserve the soaking liquid
  4. Place the barley in rice cooker with mushroom stems and bay leaves and the appropriate amount of water.
  5. Put in reserved barley water (2.5ish cups) into a vaccuum bag with mushrooms, black garlic, onion, bay leaves, and kombu and place in the circulator. If you have extra mushrooms lying around, toss them in! In this case, more is more. Optional: sweat the onions and half the mushrooms for a bit before bagging.
  6. Have a glass of wine and relax! If you prefer a more protein rich version of this soup, toss some eggs into the circulator, they should be perfectly cooked once the broth is ready.
  7. minutes before you serve, prep mushrooms, radishes, ice and peel the eggs, and quickly saute the ramps.
  8. To serve: nestle and barley in a bowl, then top with radishes and mushrooms. Pour broth over the bowl and season as desired. We used a sprinkle of vinegar and walnut oil.
Recipe by Disturing the Peas at http://www.disturbingthepeas.com/mushroom-barley-soup-with-ramps/