Mushroom Barley Soup with Coriander Cheese Toast
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Ingredients
- 6 tablespoons of extra virgin olive oil
- 3 sprigs of fresh thyme
- 2 tsp crushed @evermill coriander seed
- ½ tsp @evermill turmeric
- ½ tsp ground @evermill cumin
- 2 leeks, cleaned and finely chopped
- 3 cloves of garlic, finely chopped
- 2 lbs cremini mushrooms, brushed clean and sliced
- 3 carrots, finely chopped
- 4 celery stalks, finely chopped
- 1 ½ cups of pearl barley can also sub with farro, orzo or rice- just cook according to package
- 1 quart of veggie, chicken or beef stalk
- 10 cups of water, plus more if needed
- 1 lemon, juiced
- handful of fresh parsley
- kosher salt and cracked black pepper to taste
- sliced bread- sourdough or challah
- slices of camembert or brie- 2 for each piece of bread
- grated gruyere to top
- crushed @evermill coriander seed
Coriander Cheese Toast
Directions
Heat up 3 tablespoons of evoo and add the sliced mushrooms. Season well with kosher salt and cracked black pepper and sauté until lightly golden and all the water that comes out evaporates. Continue to do this until you sauté all the mushrooms and then place to the side. Heat up a large soup pot with 3 tablespoons of evoo and add in the chopped leeks, carrots, celery and thyme and season well with salt and pepper. Sauté until translucent and add in the chopped garlic, crushed coriander, turmeric and cumin. Add the mushrooms in with the barley, stock and the water. Bring to a boil and let simmer for 30 minutes. Add in more water if it gets too thick and check for seasoning. Squeeze in the lemon juice and keep to the side while you toast the coriander toast.
Preheat the broil and place the sliced bread on a sheet tray and add on the sliced camembert, grated gruyere and the crushed coriander seed. Place under the broiler for 3 minutes until fragrant and melty. Ladle in the soup and serve with the coriander cheese toast, fresh parsley and a little drizzle of evoo. Enjoy!