Mushroom Kasha Soup

Posted by on Sep 29, 2014 in Cooking | 1 comment

Mushroom Kasha Soup

Well, obviously I didn’t plan to disappear for the entire week last week, but it happened.  I cooked up a few recipes but didn’t quite manage to get them up on the blog.  I thought I would be able to get both of them up before the end of Vegan MoFo, but we decided on a last minute trip to Disneyland instead.   So after finishing all my homework today, I barely had time to cook dinner and sit down for a few minutes!  So Vegan Mofo is going out with a whimper….well, I still plan on posting my last recipe a little late, but no wrap up or final thoughts this time.

Let’s just say that dinner tonight was NOT this mushroom kasha soup.  I mean, I guess it could have been the leftovers.  But the point is, don’t expect to throw this together on the fly.  It is a labor of love. It does make enough soup to comfortably serve as an appetizer for an entire Rosh Hashanah crowd.  And it’s completely worth it, trust me. barleysoup-1 This is a spin on the classic deli mushroom and barley soup, made gluten free.  It’s rich and hearty.  I guarantee that the meat-eaters among you won’t even notice that this is vegan.  It makes a fine meal with some crusty bread.  Now, this isn’t exactly the ideal dish for Southern California in September, but places that have an actual fall?  This is the soup for you! barleysoup-2 The most time consuming part of this soup was probably chopping up the mushrooms.  Otherwise it isn’t particularly hard, but it has a long cooking time.  Consider making it ahead – letting it sit in the fridge overnight actually develops the flavor and makes it richer barleysoup-3 The dried mushrooms are an important component of the soup, with the soaking liquid creating a stock of sorts.  I recommend dried porcini mushrooms – don’t be intimidated by the price per pound, you only need an ounce or so.  I actually used a “forest blend” which included porcini mushrooms but was a bit cheaper.  You could of course use any kind of mushroom that struck your fancy but it will affect the final flavor.  Same goes for the fresh mushrooms – I went with a mix of white and crimini, but feel free to experiment. barleysoup-4 I love the buckwheat in this.  It’s a bit hard to replace barley when you go gluten free – rice just doesn’t have the same oomph.  Whole grain buckwheat has a similar heartiness.  You just can’t boil it for quite as long, so I’ve added it later in the simmering time instead of right away. I really hope you enjoy this.  It wasn’t a traditional recipe in my family, but it will be now!

Mushroom Kasha Soup
 
Adapted from Tori Avey's Mushroom Barley Soup
Author:
Recipe type: vegan, gluten-free
Ingredients
  • ½ c dried porcini mushrooms
  • 2 c hot water
  • 1 onion
  • 2 ribs celery
  • 3 carrots
  • 2 tsp garlic
  • 8 oz white mushrooms
  • 8 oz crimini mushrooms
  • 10 c water
  • 2 bay leaves
  • 1 c whole buckwheat groats
  • Salt and pepper
Instructions
  1. Soak dried mushrooms in hot water for at least 30 minutes, then drain, reserving the liquid. Chop the reconstituted mushrooms into small pieces.
  2. Use a food processor to finely mince the onion, carrots, and celery.
  3. Coarsely chop the fresh mushrooms.
  4. Heat about 1 tbsp of oil in a large frying pan over medium heat. Sauté the onions, carrots, celery, and garlic for about 5 minutes until softened and onions are becoming transparent. Add the reconstituted dried mushrooms and sauté for another few minutes. Transfer everything to a large stockpot.
  5. In the same frying pan, heat another tbsp of oil. Saute the fresh mushrooms over medium heat until they soften and release their liquid. Pour the mushrooms into the stockpot.
  6. Add 10 cups of water to the vegetables along with the reserved mushroom soaking liquid and the bay leaves. Bring to a boil. Reduce heat to a simmer and simmer for 30 minutes, uncovered.
  7. After 30 minutes, add the buckwheat and simmer for another 40 minutes, or until the buckwheat is soft and fluffy. Season with salt and pepper to taste. Remove bay leaves before serving.

 

One Comment

  1. This looks delicious! My family used to make mushroom barley and I have been missing that. This is a great recreation!