Soup-e Jo with Mushroom
A gently simmered soup using rolled barley flakes, mushrooms and pasteurized milk.
Preparation: 20 min · Cooking: 29 min · Total: 1 hr 9 min · 2 servings
Ingredients
- 120 ml Sliced cultivated mushrooms
- 120 ml Pasteurized milk
- 5 g Chopped fresh parsley
- 120 ml Dry rolled barley flakes
- 480 ml Ready-to-use chicken broth
- 75 g Trimmed onion
- 1 tbsp Butter
- 1 tbsp Fresh lime juice
- Salt, to taste
- Ground black pepper, to taste
Instructions
Prepare flakes and vegetables
Measure 120 ml dry rolled barley flakes, not pearl barley or oats. Follow their package preparation, rinsing only if directed. Slice mushrooms, finely chop onion, wash and chop parsley. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Measure 120 ml dry rolled barley flakes, not pearl barley or oats. Follow their package preparation, rinsing only if directed. Slice mushrooms, finely chop onion, wash and chop parsley.
Soften the onion in butter
Melt 1 tbsp butter over medium-low heat. Add 75 g onion and stir from 5 minutes until soft, not browned.
Melt 1 tbsp butter over medium-low heat. Add 75 g onion and stir from 5 minutes until soft, not browned.
Soften the onion in butter: 300 seconds
Cook the mushrooms
Add the sliced mushrooms and cook over medium-low heat from 4 minutes until softened and their released juices reduce.
Add the sliced mushrooms and cook over medium-low heat from 4 minutes until softened and their released juices reduce.
Cook the mushrooms: 240 seconds
Simmer the barley flakes
Add 480 ml ready broth, flakes, salt and pepper. Bring to a boil then simmer covered on low heat. Check from 10 minutes and continue per the specific flake package until fully tender; do not impose a pearl-barley 40-minute timer. Measure and record any extra hot water separately.
Add 480 ml ready broth, flakes, salt and pepper. Bring to a boil then simmer covered on low heat. Check from 10 minutes and continue per the specific flake package until fully tender; do not impose a pearl-barley 40-minute timer. Measure and record any extra hot water separately.
Simmer the barley flakes: 600 seconds
Warm milk separately
Gently warm 120 ml pasteurized milk in a separate heat-safe pan without scorching. Broth and milk contribute 600 ml initial liquid in total.
Gently warm 120 ml pasteurized milk in a separate heat-safe pan without scorching. Broth and milk contribute 600 ml initial liquid in total.
Finish gently with milk
Stir warm milk into the tender-flake soup. Simmer gently over low heat from 10 minutes, stirring; avoid a hard boil.
Stir warm milk into the tender-flake soup. Simmer gently over low heat from 10 minutes, stirring; avoid a hard boil.
Finish gently with milk: 600 seconds
Add fresh finishing flavours
At serving, add 5 g parsley and 1 tbsp lime juice. Do not boil after adding lime. Pre-warming does not guarantee the milk cannot split. Serve once flakes are fully tender.
At serving, add 5 g parsley and 1 tbsp lime juice. Do not boil after adding lime. Pre-warming does not guarantee the milk cannot split. Serve once flakes are fully tender.
Store the soup safely
Cool promptly in shallow portions and refrigerate at 4°C or colder within 2 hours. Use within 2 days and reheat once to 74°C throughout.
Cool promptly in shallow portions and refrigerate at 4°C or colder within 2 hours. Use within 2 days and reheat once to 74°C throughout.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Refrigerate covered at 4°C or colder and use within 2 days, never beyond earlier ingredient use-by limits. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; surface warmth alone is insufficient.
About this recipe
A gently simmered soup using rolled barley flakes, mushrooms and pasteurized milk.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.