WGN Midday News Segments / Lunchbreak

Lunchbreak: Soupbox mushroom barley soup

Soupbox
50 E. Chicago Avenue
Chicago
(312) 951-5900

2943 N. Broadway
Chicago
(773) 935-9800

www.soupbox.com

To purchase a copy of the book:

The Soupbox Cookbook: Sensational Soups for Healthy Living

Soupbox Mushroom Barley Soup
Serves 8
Cook time: 60 minutes

Ingredients:
8 ounces white button mushrooms, sliced
8 ounces shitake mushrooms, sliced
1/2 cup pearled barley
1 medium onion, diced
1 medium carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
2 Tbs olive oil
48 ounces vegetable stock
1 tsp thyme
2 bay leaves
salt and fresh ground pepper to taste

In a large stockpot with a lid sweat the mushrooms, onion, celery, and carrot in the olive oil over medium heat for 10 minutes.  Stir often.  Add the garlic, thyme and bay leaves and cook till fragrant, about one minute longer.  Add the vegetable stock, cover and bring the soup to a simmer.  Add the pearled barley and cook for 35 – 45 minutes until the barley is tender.  Taste and adjust seasoning with salt and pepper if needed.

©2008 G.D. Melton, Soupbox Inc.

Soupbox Creamy Chicken and Wild Rice Soup
Serves 6
cook time: 45 minutes

Ingredients:
1 medium onion, diced
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
1 cup uncooked wild rice
1/4 cup all purpose flour
2 cups milk, more as needed
2 cups cooked chicken, cubed
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
32 ounces chicken stock
salt and fresh ground pepper to taste

Directions:
In a large stockpot with a lid sweat the onion, celery, and carrot in the butter over medium heat for 10 minutes.  Add the garlic and the dried herbs and cook two minutes longer.  Add the chicken stock and the wild rice.  Bring to a simmer, then cover and cook over low heat for 20 minutes.  Whisk the milk with the flour and add to the soup along with the cooked chicken and the dried thyme and sage.  Raise heat to medium and cook, allowing the soup to thicken for about 20 minutes.  Adjust thickness with more milk if desired.  Add salt and pepper to taste and serve.

©1996 G.D. Melton, Soupbox Inc.

Soupbox Fresh Tomato & Basil Bisque
Services 6
Cook time: 40-45 minutes

Ingredients:
2 lbs fresh tomatoes, peeled and seeded (we use Roma tomatoes)
1 medium onion, ¼ inch dice
2 medium carrots, ¼ inch dice
2 cloves garlic, minced
24 ounces vegetable stock
1 cup fresh basil leaves, cut into chiffonade
1 cup heavy cream
2 Tbs butter
salt and fresh ground pepper to taste

Directions:
Saute the onion and carrot in the butter over medium heat in a large stockpot until translucent, about 10 minutes.  Add the garlic and cook two minutes longer.  Add the tomatoes and cook for 10 minutes, breaking them up with a spatula as they cook.  Add the vegetable stock and bring the soup to a simmer.  Simmer for 5 minutes to allow the flavors to marry. Remove the soup from the heat and process with an immersion blender (or food processor) until smooth.  Add the heavy cream and the basil leaves.  Taste and adjust seasonings as needed with salt and pepper.

©1999 G.D. Melton, Soupbox Inc.

Tips:

Add your spices to the hot pan for just a few seconds before adding stock to get the most flavor from them.

Do the same thing with your garlic – if you cook it for very long the garlic will turn bitter.

Is your dish too salty?  Add a peeled potato to the dish and continue cooking until the potato is fork tender.  As the potato cooks it will leach salt from the dish.

Turn the heat down to avoid burning!  When caramelizing onions or searing a steak you want the pan hot but you don’t want the heat too high.  You want to hear sizzle, but if its smoking the heat is too high – back off the heat and cook for a little bit longer – you’ll be much happier with the results.

Use homemade stock whenever possible. Not only will you know exactly what’s in it (how much fat or sodium) but you’ll also be able to control the amount that gets added and you’ll never be left with a half can of broth sitting unused in the refrigerator.

VIEW & ADD COMMENTS

5 Comments to “Lunchbreak: Soupbox mushroom barley soup”

    valerie said:
    February 22, 2013 at 1:01 PM

    Where is the tomatoe bisque and chicken walnut soup receipes?

    valerie said:
    February 22, 2013 at 1:02 PM

    I see tomatoe basil now.

    Hilton Hill said:
    February 22, 2013 at 4:01 PM

    How much butter is used in the making of the Chicken and Wild Rice soup?
    Thanks.

    bea said:
    February 22, 2013 at 4:54 PM

    how do i save/print these recipes?

    Whatzit said:
    February 23, 2013 at 11:21 AM

    bea, You should go to Amazon and buy the book. We have it and love it.

    So proud brother! Go Dru!

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