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Barley

post #1 of 25
Thread Starter 
I'm thinking of making a barley mushroom soup but I have never had barley before? Is it like a rice and do you cook like a rice?
post #2 of 25
in short, yes. barley is a grain and cooks like any other grain and it makes BEER!:beer:

and mushroom barley soup is nummy! course it's winter and I am a soup fanatic.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 25
Barley is used quite a lot in Scottish soups and stews. It has also become trendy over the past few years to use it in upmarket restaurants in place of the ubiquitous puy lentils - as in 'served on a bed of barley'...!
post #4 of 25
I love barley in soup. There's a soup here in the USA that's called "Scotch Broth" that's made with lamb, barley, veges and seasonings. I don't know if it's really "Scotch", but I love it.

Barley needs to cook longer than rice, at least for my taste. It adds texture more than anything else.
post #5 of 25
Yes, Scotch broth really IS Scottish - made well, it's an exceptionally tasty soup - made badly it's a greasy, gloopy liquid
post #6 of 25
Barley can absorb an amazing amount of liquid, more than rice. So if you want to cook it via the absorption method -- that is, add the grain to boiling water, cover, and simmer until tender -- you need to use a ratio of 3:1 by volume (3 cups water to 1 cup barley). And if you add some to soup, add a lot less than you think you'll need, because otherwise you might end up with soup-flavored barley sludge. :eek:

I love the chewy texture, and the flavor. I recently made some mushroom-barley soup using beef stock and mushroom soaking liquid. Good!!
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #7 of 25
I'll often cook the barley separately in some stock, then add to the soup for serving. It continues to suck up broth if you store it in the soup as leftovers.

Makes an interesting pilaf in it's own right.
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 25
Just used barley last week for the first time in a beef/tomato/barley soup. I put in more than I should have and it truly was like brothy barley sludge but the taste was great, I'll just use less next time. I learn through trial and error and this error was definitely tasty. It takes a lot longer for barley to cook than rice or pasta. Keep it at a low simmer rather than a hard boil or else it will cling to the bottom of your pot.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 25
porcini is a nice dried shroom to use in barley soup. you just need a small amount. Good with a hit of bourbon, lots of onion, bay, thyme, garlic....

*you can also toast barley prior to making the soup. Gives it a nuttier flavor.

I made an oxtail, porcini, barley soup last week.....went over very well.
cooking with all your senses.....
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cooking with all your senses.....
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post #10 of 25
And let's not forget the myriad uses of barley beyond soups. It's a great, underused grain.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #11 of 25
Thread Starter 
Thanks guys! Good to know about adding lots to a soup, will tend to become a sludge-like consistency. I always have a tendency to add more rice or pasta in a soup than there really should be because I just can't help myself....one of the best parts in a soup.
post #12 of 25
How about the old favorite Baked Egg Barley and Mushrooms on a cold winter night. In NY if you had a Hassiddic Wedding ,if you did not have the barley , kasha and Kishka you were not officially married. I think BDL will verify this.
CHEFED
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CHEFED
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post #13 of 25
Consider it verified although you've got some East coast yiddisheh cookers who were and are more into that scene than I, on the west coast, ever was. Most of what I know about that world was passed to me through my grandmothers.

Barley and kasha varnishkes. Life is good.

BDL
post #14 of 25
.....and a glazala wine!
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #15 of 25
When you get a chance try risottoing(sp?) it! Add some peas and a little cheese at the end Delish!
post #16 of 25
How long does it take you to cook barley risotto?

I think pearl barley would be something like forty five minutes, while hulled would be more like twice that. Yes? No? Either way, it's a long time to stand over a pot stirring and adding stock.

That begs another question. How much stock do you use? There must be a huge amount of evaporation given the amount of time required.

BDL
post #17 of 25
May I put in another plug for my friend Lorna Sass's book Whole Grains Every Day, Every Way? If like me you will sometimes buy something -- in this case, a grain -- and then wonder what to do with it, this will be a great help! I see she also has Whole Grains for Busy People, which is new to me.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #18 of 25
I used a cup of pearl barley and a 14 or 16 oz can of chicken broth and stirred non-stop for about 50min. I like my barey pretty chewey though. If you don't try more stock and more time. Totally worth the effort!!!
post #19 of 25
I love barley, and mushroom barley soup is a favorite of mine. The other posters are spot-on but I'll offer one last bit of advice; where I live the stores carry "regular" barley and "quick cook" barley. The latter only takes about 20 minutes, and apparently is par roasted or something. Just be sure to adjust cooking time accordingly.
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #20 of 25
I have never used barley before, but I decided to make an oxtail barley soup recently. I used a whole package of barley in the soup and realized at some point that it was WAAAAAAAY too much. I ended up straining out about 2/3 of what was in the dutch oven. Lesson learned...take it easy with the barley! It was really a nice addition, though.
post #21 of 25
Barley is some kind of grain, but you dont cook it like rice.
post #22 of 25

I just got some hulled purple barley and with Suzanne's recommendation I am using 3 c. of water to 1 c. barley. I am soaking the grain in water. Next I will fry it--that's all the water it gets, sorry, barley. There's got to be some way to make it into a slightly chewy pilaf kind of thing instead of something that sucks all the water out of your preparation. I hope.


Edited by OregonYeti - 2/19/15 at 5:51pm
post #23 of 25

Well, that might have worked if the barley had soaked up the water. Heh

post #24 of 25
What are you trying to do?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #25 of 25

I wanted to make just plain cooked barley without it being in a broth, and, I changed my plan since the barley didn't soak up all the liquid. I wanted to see if I could make it without onion and all.

 

It is a success. I have cooked barley that is a little chewy and cooked just right, 1 c. barley with 3 cups water and 1 T.olive oil, and not sticking together either. Not gummy at all. I soaked the grain in water over about 32 hours, and I think one night would have done just as well because it hardly soaked up anything.

 

I used an electric skillet. I started it out at a 250 degree (F) setting, then after it started boiling I reduced it to about 200 and let it simmer about 55 minutes. During this time the heat cycled on and off, occasionally boiling for a minute and then turning off for a couple. I picked up the skillet and rocked it around to kind of stir it, once in a while. I turned up the heat at the end to evaporate the little bit of excess water.

 

Next time I want it just a little wetter. It's a little too chewy, but just a little. I will leave it at the 200 setting for longer, instead of turning up the heat to evaporate the water after 55 min.


Edited by OregonYeti - 2/21/15 at 6:11pm
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