Need help fine-tuning the technique/recipe of my mushroom barley soup

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Hey everyone,

I have a Mushroom Barley soup I make that I was looking to tweak. The end result is delicious, but technique-wise I feel like there may be some redundancies or just a better way of doing certain things and could use some help figuring those out.

My wife doesn’t eat red meat or pork, so I use chicken stock for this using Kenji’s method for faux beef stock from his beef stew video (https://www.youtube.com/watch?v=VIdlVi-VzPY). I actually stole a lot from that from that video for this recipe and I'm wondering if I am making things harder for myself by treating this soup like a beef stew. I also cook the barley separately so they don’t absorb as much of the soup when added in (this particularly helps with leftovers that get stored in the fridge).

Please feel free to let me know if I am doing something stupidly. Here's my recipe/process:

Ingredients

• 6-8 cups Unsalted Chicken Broth • Plain Powdered Gelatin • Olive Oil • Tomato Paste • Red Miso • Worcestershire Sauce • Low Sodium Soy Sauce • Anchovies • Mushrooms (2 kinds - usually White Button and Baby Bellas cause thats what the store by me has), roughly chopped or quartered and stems trimmed (save trimmed stems) • 3-4 Medium Carrots, peeled and chopped • 2 Medium Carrots, whole w/ skin on • 1 Medium Onion, chopped • 1 Medium Onion, halved w/ skin on • 3 Cloves of Garlic, crushed • 4-6 Whole Cloves of Garlic • Chopped Celery • Whole Celery • Flour • 1 cup Dry Red Wine • Thyme • Bay Leaves • Fresh Black Pepper • 1 Can Diced Tomatoes • Pearl Barley

Directions

  1. Add a couple tablespoons of plain powdered Gelatin to 4 cups of Unsalted Chicken Broth and let sit to hydrate.
  2. Preheat oven to 300 degrees F.
  3. Heat a couple of tablespoons of olive oil on medium heat in Dutch Oven.
  4. Once Gelatin is hydrated pour it and broth into blender and add a couple tablespoons each of Tomato Paste, Red Miso, Soy Sauce and Worcestershire Sauce as well as a few anchovy filets. Blend well.
  5. Add to the Dutch Oven the chopped Mushrooms, Carrots, Onions, Celery as well Crushed Garlic and a pinch of salt. Sauté until onions are soft and vegetables/mushrooms have browned. Remove from Dutch oven to bowl.
  6. Keep emptied Dutch oven over medium heat and add additional olive oil if needed. Then add the halved onions, whole carrots, whole garlic cloves, whole celery, trimmed, mushroom stems, and a couple tablespoons of flour and brown.
  7. Once browned, deglaze with 1 cup of dry red wine scraping up browned bits.
  8. Once deglazed, add broth mixture to Dutch oven along with 2 bay leaves and thyme. Season with another pinch or two of salt and black pepper.
  9. Cover Dutch Oven and put into preheated oven and let it cook in there for an hour to an hour and a half.
  10. In a separate pot bring unsalted chicken broth to a boil with a punch of salt and cook barley per directions. Once done, strain and set cooked Barley aside.
  11. After time has elapsed take Dutch oven out of the oven and remove all vegetables, bay leaves, and thyme from the broth.
  12. Add back to broth the chopped vegetables and mushrooms as well as the can of diced tomatoes with their juices and bring to a low simmer and cook until carrots are soft/can be easily pierced with a fork.
  13. Add cooked barley to Dutch Oven and continue to simmer until heated through and serve immediately.
submitted by /u/Dudeosaurus
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