Whole grains work brilliantly as supporting actors in soup, contributing flavor, usually subtly, and body. If you wan to make grain soup, then just follow the instruction mentioned below.
Mushroom-Barley Soup
Barley and mushrooms are a wonderfully earthy combination, especially in winter. If you have some dried mushrooms at hand, reconstitute a small handful and add them to the fresh mushrooms about halfway through cooking. Strain and use their soaking liquid to replace some of the water or stock. You can also make this soup even heartier by stirring in chopped parsnips, sweet potatoes, or potatoes after cooking the carrots and mushrooms.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 10 to 16 ounces fresh shiitake or button mushrooms,
- Stemmed (shiitakes only) and roughly chopped
- 2 medium carrots, sliced
- 3/4 cup pearled barley
- Salt and freshly ground black pepper
- 1 bay leaf
Steps:
- Put the olive oil in a big, deep vessel over medium high temperature. When hot, add the mushrooms and carrots; cook, stirring occasionally, until they begin to brown (about 10 minutes). Add the barley and cook stirring occasionally, until it becomes brown (about 10 minutes); shower with a little salt and pepper.
- Add the bay leaf and 6 cups water. Now, boil them, then reduce the temperature to a simmer; cook until the barley is very tender (for about 25 to 35 minutes).
- Taste and add more salt if necessary and plenty of pepper. At this time, place your soup in the fridge, enclosed for up to a day; reheat before serving, adding a little more water to thin the soup if necessary.
Jook Congee or Rice Porridge
Like many dishes of really impoverished people, the basic Jook or congee, a bit of rice cooked in water until its soupy, is not super-appealing on its own. However, when made a little fancier, its wonderful stuff.
Ingredients:
- 1 cup short-grain rice, rinsed
- 1 teaspoon salt, or to taste
- 2 inches fresh ginger
- Soy sauce, to taste (optional)
- Dark sesame oil, to taste (optional)
- 1/2 cup chopped scallion for garnish (optional)
- 1/2 cup fresh cilantro leaves for garnish
- 1/2 cup chopped roasted peanuts or cashews for garnish (optional)
- 10 fresh (stemmed) or dried shiitake mushrooms
Steps:
- If you’re using dried shiitakes, cover them with boiling water and soak until pliable (for about 15 minutes), changing the water if necessary; drain. Put the rice in a large pot with 6 cups water and salt. Boil them over high temperature, and then turn the heat to low; the mixture should simmer, but only gently.
- Slice half the ginger and add it to the pot; mince the remaining ginger and set aside. Slice the mushrooms and add them to the pot.
- Cover the pot partly and boil for about 3 hours, stirring occasionally to make sure the rice is not sticking to the bottom. The jook should have porridge-like consistency, so if it becomes very thick too quickly, turn down the heat and stir in more water.
- When it is done, the jook will be soupy and creamy. Add the minced ginger and if you’re using them, soy sauce and/or sesame oil, along with more salt if necessary. Serve with whatever garnishes you choose.
Jook with Vegetables: During the last 30 minutes of cooking, add 2 cups chopped Savoy, Napa, or other cabbage, iceberg or romaine lettuce, or spinach; 1 cup chopped carrot; 1 cup fresh or frozen peas; or any combination of these. Be sure to add more water to keep the mixture soupy.
Jook with Meat: In Step 2, cut all the ginger into thin slivers. Add it, along with 1/2 pound sliced sirloin, sliced Chinese-style sausage, chicken breast, or lean pork, during the last 15 minutes of simmering.
Jook with Seafood: In Step 2, during the last 30 minutes of simmering, add 1/4 pound sliced squid; during the last 5 minutes of simmering, add 1/4 pound peeled shrimp and 1/4 pound firm white fish (skinned and sliced).
Related Tags: how to make 10 grain soup, how to make grains and bean soup
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