Mushroom Barley Soup
Saturday, March 17th is St. Patrick’s Day and many of us will be making Corned Beef and Cabbage for the Green Event. Almost always when Corned Beef and Cabbage is prepared for dinner, there are bound to be leftovers. The usual leftover fare for Corned Beef and Cabbage is Corned Beef Hash or Red Flannel Hash as it is known in the New England States. Corned Beef Hash is a very good breakfast or supper item when served with poached eggs on top. However, if you are tired of this version of Corned Beef leftovers try my latest creation “Mushroom Barley Soup”. Mushroom Barley Soup is usually made from Lamb Broth but the cooking liquid from the Corned Beef serves as a perfect vehicle for this hearty Winter fare.
When you have finished cooking and serving your Corned Beef Dinner, skim off any meat particles or fat residue and cook the Barley in the same pot as the Corned Beef was cooked in. Set aside the leftover meat and vegetables and cover and refrigerate them. Follow the directions below and you will have a hearty meal for your family.
MUSHROOM BARLEY SOUP
1 medium to large Onion (yellow or white)
2-3 ribs Celery
8 oz. Mushrooms
Cooking liquid from Corned Beef
1 cup Barley
1 Qt. Chicken or Beef Stock, as needed
Leftover Vegetables from Corned Beef & Cabbage (not potatoes)
2 large additional Carrots
Salt and Pepper as needed
- After you have removed the Corned Beef and Vegetables from the cooking liquid, add 1 cup of Barley to the pot with the liquid still in it.
- Bring to a boil, turn down to simmer and cook for 20 minutes or until the Barley has softened.
- Remove from the heat and cool to room temperature; place in a covered container and refrigerate, being sure to retain as much liquid as possible.
- When you are ready to make the soup, remove the leftover meat and vegetables and the cooked Barley from the refrigerator.
- Cut the Vegetable up into bite-sized pieces and set aside.
- Clean and slice 8 oz. of Mushrooms and dice 1 medium Onion.
- Using a large pot, cover the bottom with a thin layer of Olive Oil or melt 4 Tbsps. Butter; add the Onions and Celery to the heated Oil or Butter and sauté until they start to soften.
8. Add the Mushrooms and continue sauteing until the Vegetables begin to caramelize or start to turn
a light brown.
9. Add the Barley and its liquid to the pot; add more water as needed or 2-4 cups of Chicken or Beef Broth.
10. Simmer, uncovered for 30 minutes (add more liquid if needed) and then add the remaining Vegetables and the leftover Corned Beef, if desired.
11. Taste for seasoning and adjust as necessary by adding Salt and Pepper as needed.
12. Serve hot in large soup bowls with Rustic Bread and a Green Salad.
Yield: 6-8 Hearty Servings
- NOTE: The Vegetables that I used in the Corned Beef and Cabbage dish were: Cabbage, Carrots, Golden Beets, Baby Red Potatoes (did not use the potatoes or cabbage in the soup)