50 Simple Soups for the Slow Cooker - Lynn Alley [16]
Dried Mushroom Barley Soup with Dilled Cream
Serves 4 to 6
Although most Americans have tasted barley only in soup, it bears an honorable place in the survival and proliferation of mankind. Its natural range runs all the way from Crete in the west to Tibet in the east—quite some range, wouldn’t you say? And even today it remains the dietary mainstay of the Tibetan people. It has been used to make beer, spirits, flour, and bread, aside from its more common use in soups and stews. I love the way barley feels in my mouth. Those little grains with their slightly resistant texture, swimming around in a nice, rich, and in this case, mushroomy broth, are the perfect thing for a cold night or a rainy day.
3 tablespoons vegetable oil, butter, or ghee (see here)
1 medium onion, thinly sliced
½ cup uncooked barley
1 cup diced carrots
½ cup diced celery
2 ounces dried mushrooms
1 bay leaf
1 tablespoon Maggi Seasoning sauce (see here)
6 cups water
Salt and freshly ground black pepper
½ cup Greek-style yogurt or sour cream
¼ cup chopped fresh dill
In a large sauté pan, heat the oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the barley, carrots, and celery and cook for 5 minutes longer.
Transfer the mixture to a 7-quart slow cooker and add the mushrooms, bay leaf, seasoning sauce, and water. Cover and cook on LOW for about 6 hours, or until the barley is tender. Add the salt and pepper to taste.
Ladle the soup into bowls and top each with yogurt and a generous sprinkling of dill.
Mexican Tomato–Chile Soup with Orange Juice and Zest
Serves 4 to 6
Mexican dishes often feature various combinations of chile with citrus juice added at the last minute. This is a tomatoey picante soup that will appeal to those who love bold flavors. I pass it around when anyone in my house has a cold, as I view its fresh flavors, dash of garlic, and vitamin C content as good medicine. I would suggest serving it with a quesadilla filled with smoked Gouda or queso fresco and vegetables—sort of the Mexican equivalent of tomato soup with toasted cheese sandwiches.
4 dried California or New Mexico chiles, seeded and torn into bits
1 cup water
1 medium white onion, chopped
6 large tomatoes, quartered
1 cup freshly squeezed orange or tangelo juice
4 cloves garlic, or more
Salt
¼ cup fresh cilantro leaves
2 scallions
¼ cup crumbled feta or queso fresco
Grated zest of 1 orange
In a large measuring cup or bowl, soak the chiles in the water for about 2 hours or overnight, or until soft. Puree in a blender until smooth.
Place the chile puree, onion, and tomatoes in a 7-quart slow cooker. Cover and cook on LOW for about 4 hours, or until the tomatoes and onion are quite soft.
Add the orange juice and, using a garlic press, mince the garlic into the soup. Using a handheld immersion blender, puree the ingredients to the desired texture. Add the salt to taste.
Ladle the soup into bowls and top each with cilantro, scallions, cheese, and a sprinkle of orange zest.
Spanish Mushroom–Potato Soup with Pimentón
Serves 4 to 6
Pimentón is one of Spain’s most interesting agricultural products, and its smoky flavor is characteristically found in many Spanish dishes. The combination of smoky paprika, potatoes, and mushrooms gives this soup a decidedly earthy, warming flavor.
3 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, sliced
1 ounce dried porcini mushrooms (preferably Aromatica Organics)
2 large russet potatoes, peeled and chopped
6 cups water
1 tablespoon Spanish smoked paprika (pimentón)
Salt (preferably smoked salt)
6 to 8 tablespoons crème fraîche, sour cream, or Greek-style yogurt
In a large sauté pan, heat the olive oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the garlic and cook for 2 minutes longer.
Transfer the mixture to a 7-quart slow cooker and add the mushrooms and potatoes. Cover and cook on LOW (without the water) for about 2 hours.
Add the water and cook for 2 to 3 hours longer,