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Author Notes: Attempting to ?ght off a winter cold, I made this comfort soup full of fresh ginger and mushrooms. The hulled barley makes it a wonderful wholesome one-pot meal. I also turned it into a hot and sour version adding sambal oelek and lemon juice. - MyCookingDiary - Sharon Hwang
Food52 Review: I love this soup! I have to admit that first I questioned the chard; with cilantro and ginger? Really? Really! The soup has a wonderful make-something-soul-nourishing-from-what-is-on-hand quality, and every ingredient is just perfect, right down to the number of mushrooms, and yes, the chard. I didn't have a cold when I made it on a snowy late March Sunday night, yet it was loaded with comfort nonetheless. And I love that the soy sauce and sambal oelek were discretionary because I like it hot! Perfect, just perfect. - boulangere - boulangere
Serves 2 to 4
- 1 onion, ?nely chopped
- 2 garlic cloves, minced
- 1 inch piece of ginger
- 1/2 cup hulled barley
- 5 small carrots, sliced
- 3 sprigs thyme
- 1 sprig rosemary
- 1 bunch red chard
- 15 cremini mushrooms
- 1/2 cup cilantro leaves
- 6 cups water
- Olive oil
- Sea salt and black pepper
- Soy sauce
- White miso paste
- Sambal oelek
- Juice from 1 lemon
- Finely slice the ginger then cut into the thinnest strips. In a large saucepan, saute the onion, garlic, ginger, and carrots in some olive oil.
- Finely chop the thyme leaves and rosemary needles, add them to the pan, with some salt and pepper.
- Add the hulled barley, water, and some soy sauce. Bring to a boil, then simmer gently. The barley takes about an hour to cook.
- Meanwhile, remove the tough stalks of the chard, cut the stems into thin slices and the leaves into strips. Slice the mushrooms. Add the chard and mushrooms to the soup, with a tablespoon of sambal oelek. Continue to simmer until the barley is cooked yet retaining a bite.
- Finish off the soup by stirring in a heaped tablespoon of miso paste. Add more soy or salt if needed. Stir in the lemon juice. Serve piping hot with a handful of cilantro leaves in each bowl.
- This recipe is a Community Pick!
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