Cream of mushroom soup never tasted so good, and can you believe that it is dairy free? The secret to this soup is our simple homemade barley milk, because barley and mushrooms are just a perfect combo.
Simply Delicious Barley Milk
Difficulty
Beginner
Ingredients
- 960g (1 quart) Water
- 40g (¼ cup 2 tbsps) Pearled Barley
- 5g (1 tsp) Vanilla Extract (optional)
- 22.5g (1 tbsp + 1 ½ tsp) Sugar (optional)
- 1g (½ tsp) Tara Gum
- .
- Milk Fat Percentages (choose one):
- Skim – No Neutral Flavored Oil
- 1% Fat – 10g (2 tsp) Neutral Flavored Oil
- 2% Fat – 20g (4 tsp) Neutral Flavored Oil
- Whole Milk – 30g (2 tbsp) Neutral Flavored Oil
- Half & Half – 50g (3 tbsp + 1 tsp) Neutral Flavored Oil
Equipment
- Blender
- Small Heavy Bottom Pot
- 100 Micron Superbag
Timing
Active Time: 10 Minutes
Total Time: 40 Minutes
Yield
1 Quart
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Cook Barley
In a medium heavy bottom pot add the water and barley. Bring the water to a boil and cover. Cook on medium heat for 10 minutes.
Turn off the heat and allow it to sit for another 10 minutes while still covered.
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Blend and Flavor Barley
Pour the mixture into a blender and blend on high for 30 seconds to a minute.
Adding sugar, neutral flavored oil, and vanilla to this recipe is optional. In the recipe below for cream of mushroom soup we omit them. But if you are making this milk for daily drinking/cereal purposes then free to add them.
Dry mix together the Tara gum and sugar.
Slowly sprinkle in the Tara gum and sugar mixture as well as the vanilla. Blend until completely dispersed. If sugar is omitted the tara gum can be sprinkled in on its own.
(Optional) If you would like a rich mouthfeel you can emulsify in a small amount of neutral flavored oil. While the blender is at medium high speed drizzle in the oil slowly to emulsify.
Once all the oil has been added you can remove it from the blender.
-
Strain, Serve, and Store
Strain this mixture through a 100 micron super bag.
Chill and store until needed.
Slight separation can happen after a few days but will return to normal once stirred. This milk can be used as a replacement for dairy milk.
For the soup below we suggest a creamier milk reflected in the recipe.
Dairy Free Cream of Mushroom Soup
Ingredients
- Barley Cream Ingredients:
- 450g (1 pint) Water
- 50g (¼ cup) Pearled Barley
- 1g (½ tsp) Tara Gum
- Mushroom Soup Ingredients:
- 120g (4 oz) Crimini Mushrooms, Rough Chop
- 120g (4 oz) Oyster Mushrooms, Rough Chop
- 120g (4 oz) Shiitake Mushrooms tops, Rough Chop
- 10 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 1 Sprig Fresh Sage
- 3g (1 tsp) Black Pepper, Finely Ground
- 12.5g (2½ tsp) Salt
Equipment
- Blender
- Medium Heavy Bottom Pot
- Butchers Twine
- 100 Micron Superbag
Timing
Active Time: 25 Minutes
Total Time: 1 Hour
Yield
Beginner
-
Create Barley Cream
In a medium heavy bottom pot add the water and barley. Bring the water to a boil and cover. Cook on medium heat for 10 minutes.
Turn off the heat and allow it to sit for another 10 minutes while still covered.
Pour the mixture into a blender and blend on high for 30 seconds to a minute.
Slowly sprinkle in the Tara gum and blend until completely dispersed.
Strain this mixture through a 100 micron super bag.
Set aside until needed later in this recipe.
-
Prepare Mushrooms
If you have any mushrooms that are especially dirty use a pastry brush to dust off any dirt. Do not wash mushrooms as they quickly become waterlogged.
Rough chop the mushrooms, do not spend too much time on this as the soup will later be pureed.
In a medium heavy bottom pot place all the mushrooms. Tie the thyme, rosemary, and sage into a bundle so it can be removed easily. Add the salt and pepper as well.
Cover and place over low heat. The mushrooms will quickly start to release their liquid. You do not need any oil for this, the salt and heat will do all the work.
-
Blend Mushrooms
Allow the mixture to cook over low heat for 30 minutes. Stir every 5 minutes to check the progress of the mushroom jus.
Once the mushrooms have created a nice jus, remove the herbs and pour the mushrooms and jus into a blender.
Blend to your liking, we prefer some bits of texture with the mushroom. If you prefer it to be completely smooth you can continue blending for 2 minutes.
-
Cook Mushroom Soup
Remove the mushrooms from the blender and place them back into the pan along with the barley cream.
Bring this mixture to a simmer.
Garnish with fresh herbs and a drizzle of your favorite flavorful oil, serve immediately.
Summary
Recipe Name
Dairy Free Cream of Mushroom Soup
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
