Delicata Squash and Barley Soup with Crispy Oyster Mushrooms

Delicata Squash and Barley Soup

with Crispy Oyster Mushrooms

2 Servings
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From the Test Kitchen

There’s nothing quite as satisfying as a hearty bowl of soup. In this recipe, you’ll simmer tasty delicata squash, barley, aromatic vegetables and spices together to create a dish full of warming flavors. You’ll top the finished soup with a fresh relish of fennel, pear, mint and Piave cheese to bring a refreshing, herbaceous and beautiful finishing touch to this dish. Enjoy, chefs!

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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
fresh
ingredients
Delicata Squash and Barley Soup with Crispy Oyster Mushrooms
Title
  • ½ cup Pearled Barley
  • 6 oz Brussels Sprouts
  • 4 oz Oyster Mushrooms
  • 2 cloves Garlic
  • 1 Delicata Squash
  • 1 Fennel Bulb With Fronds
  • 1 Red Onion
  • 1 Small Pear
  • 1 bunch Mint
  • 2 oz Piave Cheese
  • 2 tsps Squash Soup Spice Blend (Fennel Seeds, Aleppo Pepper & Coriander)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the root ends of the Brussels sprouts. Remove and discard the tough, outer leaves; pick off the remaining leaves until you reach the core of the sprout. Discard the core; place the leaves in a bowl. Thinly slice the mushrooms. Peel and thinly slice the garlic. Peel and halve the squash lengthwise; scoop out the seeds. Medium dice the squash. Pick off and roughly chop the fennel fronds (the thin, thread-like tops of the plant). Separate the fennel stems and bulb. Thinly slice the stems; small dice the bulb. Peel and small dice the onion. Small dice the pear. Pick the mint leaves off the stems; discard the stems. Using a fork or paring knife, break the Piave cheese into small pieces; discard the rind.

Cook the aromatics:
2 Cook the aromatics:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, fennel bulb, garlic and spice blend. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables have softened and the spice blend is fragrant.

Add the barley & squash:
3 Add the barley & squash:

Add the barley and squash to the pot of aromatics. cook 2 to 3 minutes, or until the barley is lightly browned; season with salt and pepper. Add 4½ cups of water. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 23 to 25 minutes, or until the squash and barley are tender and cooked through.

Cook the mushrooms:
4 Cook the mushrooms:

While the soup simmers, in a small pan (nonstick, if you have one), heat 2 teaspoons of oil on high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Transfer to a bowl and set aside.

Finish the soup:
5 Finish the soup:

Once the barley and squash are tender, add the cooked mushrooms and Brussels sprout leaves to the pot of soup. Cook, stirring occasionally, 2 to 3 minutes, or until the Brussels sprout leaves are bright green. Remove from heat and season with salt and pepper to taste.

Make the relish & plate your dish:
6 Make the relish & plate your dish:

In a medium bowl, combine the pear, Piave cheese, fennel stems, fennel fronds and mint (roughly chopping just before adding). Drizzle with olive oil and toss thoroughly to combine. Season with salt and pepper to taste. Divide the soup between 2 bowls. Garnish with the relish. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the root ends of the Brussels sprouts. Remove and discard the tough, outer leaves; pick off the remaining leaves until you reach the core of the sprout. Discard the core; place the leaves in a bowl. Thinly slice the mushrooms. Peel and thinly slice the garlic. Peel and halve the squash lengthwise; scoop out the seeds. Medium dice the squash. Pick off and roughly chop the fennel fronds (the thin, thread-like tops of the plant). Separate the fennel stems and bulb. Thinly slice the stems; small dice the bulb. Peel and small dice the onion. Small dice the pear. Pick the mint leaves off the stems; discard the stems. Using a fork or paring knife, break the Piave cheese into small pieces; discard the rind.

2 Cook the aromatics:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, fennel bulb, garlic and spice blend. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables have softened and the spice blend is fragrant.

Cook the aromatics:
Add the barley & squash:
3 Add the barley & squash:

Add the barley and squash to the pot of aromatics. cook 2 to 3 minutes, or until the barley is lightly browned; season with salt and pepper. Add 4½ cups of water. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 23 to 25 minutes, or until the squash and barley are tender and cooked through.

4 Cook the mushrooms:

While the soup simmers, in a small pan (nonstick, if you have one), heat 2 teaspoons of oil on high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Transfer to a bowl and set aside.

Cook the mushrooms:
Finish the soup:
5 Finish the soup:

Once the barley and squash are tender, add the cooked mushrooms and Brussels sprout leaves to the pot of soup. Cook, stirring occasionally, 2 to 3 minutes, or until the Brussels sprout leaves are bright green. Remove from heat and season with salt and pepper to taste.

6 Make the relish & plate your dish:

In a medium bowl, combine the pear, Piave cheese, fennel stems, fennel fronds and mint (roughly chopping just before adding). Drizzle with olive oil and toss thoroughly to combine. Season with salt and pepper to taste. Divide the soup between 2 bowls. Garnish with the relish. Enjoy!

Make the relish & plate your dish:
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