Toasted Barley, Oyster Mushroom and Yogurt Herb Soup
Yogurt in soup was a revelation to me. Normally dairy based soups are rich, comforting and occasionally bordering on stodgy. When milk is fermented into yogurt, lactic acid is produced, which lightens and lifts. The oyster mushroom is a wonderful, umami laden accent, both as a garnish and mixed into the body of the soup.
I have a recent obsession with Persian cookbooks and cuisine which has roughly translated to a few changes in my recipes: an increase in saffron, more fenugreek, more yogurt and adding massive amounts of herbs. This recipe is a reflection of the latter two. Depending on how “green” of a flavor you want, consider adding the herbs right before serving or before the yogurt so that they will be muted.
INGREDIENTS
6 oz (170g) oyster mushrooms, peeled apart
3 tsp salt, divided
2 Tbsp olive oil + extra for mushrooms
1 c pearled barley
6 c (1.4 liters) water
1 large onion, small dice
3 cloves garlic, minced
1 c plain whole milk yogurt
1 bunch scallions, about 5, thinly sliced
1 small bunch dill, chopped
½ small bunch parsley, roughly chopped
DIRECTIONS
Preheat the oven to 350°F (175°C).
In a medium bowl add mushrooms, ½ tsp salt and a few glugs of olive oil. Mix and transfer to a parchment lined baking sheet and place in the oven. Roast for 25-30 minutes until the mushrooms begin to brown and become crunchy. Set aside.
Heat a large soup pot over medium heat. Add barley and toast until fragrant and lightly browned, 7-9 minutes. Shake the pan frequently to ensure the barley gets toasted evenly. Add water, 1 tsp of salt, cover and bring to a boil. Reduce to a simmer and continue to cook for 20-25 minutes until barley is tender.
In a medium saute pan heat olive oil over medium low heat. Add onion and ½ tsp of salt. Stir and saute for 15-20 minutes until the onions soften and brown lightly. Add garlic and saute for 1-2 minutes until fragrant. Transfer contents to cooked barley.
Slowly pour in yogurt, the remaining 1 tsp of salt and stir. Depending on how thick you like your soups, you may wish to add more water. Fold in herbs and mushrooms, reserving some of each for garnish. Taste and adjust seasonings.
Ladle into bowls and garnish with extra herbs, mushrooms and a drizzle of olive oil.
Serves 6-8
NOTES
If you don’t want to turn on the oven, feel free to toss the mushrooms in with the onions after about 10 minutes. They won’t get crispy or have the same umami richness but they will still be delicious.
This soup thickens significantly as it cools. When reheating you will likely need to add both water and salt.