What you will need (Basic Ingredients):
Fundy Spores Mushroom, Lentil, & Barley Soup Mix
1 Tsp Sunflower or Olive Oil
4 Cups (one carton) Mushroom or Vegetable Stock of your choice for 500ml jar OR 2 Cups Stock for 250ml Jar
How to Cook:
1. Open the jar. See those tasty dried oyster mushrooms on the top? Pull ‘em out and let ‘em sit in 1 cup of room-temperature water for 15 minutes.
2. In a medium stockpot, bring 1.5 cups of water to a simmer on medium heat.
3. Remove the mushrooms from their soaking water, and reserve this liquid. Use a wooden spoon to stir and toss the mushrooms in the stock pot, allowing the water to boil off as the mushrooms plump up and cook. As the liquid evaporates, check to see that the mushrooms have firmed up; you’re looking for an ‘al dente’ texture. You may need to add a few additional spoonfuls of water to achieve the result you’re looking for, but if you have the time, don’t rush it — the firmness of the mushrooms at this stage will greatly enhance the overall texture of the finished dish. We estimate 10 minutes for this step.
4. When you see the liquid has nearly cooked away and is leaving a tasty golden brown colour at the edges, bring the heat down to low-medium and add 1 tsp of sunflower or olive oil to the pot, tossing the mushrooms and freeing any stuck pieces. Cook, stirring constantly, for another 5-10 minutes or so, to get them golden brown and slightly crisp.
4.(b) (Optional) Add additional vegetables to taste (see below), cut into 1-cm cubes or roughly chopped as you like. Stir to combine with the mushrooms and bring some of the liquid out of the veggies.
5. Add Stock and mushroom soaking water from Step 3. Increase heat to bring to a gentle boil.
6. When the liquid is boiling, add remaining ingredients from the jar to the pot. Stir well and cover with a tight-fitting lid.
7. Reduce heat to low-medium, and allow to gently boil for as long as you can stand to wait (it’s only getting better by the minute!). Stir occasionally, and taste-test to make sure the lentils and barley are fully cooked. This should take about 30-45 minutes.
8. Serve with a slice of artisan bread and enjoy your feast!
Make it your own by adding fresh seasonal vegetables from your garden or local farmers’ market! We recommend any combination of:
- Onions, shallots, or leeks
- Squash (summer or winter!)
- Chard, Collards, Kale or other dark leafy greens
NOTE: For every cup of cubed vegetables you add, ensure to compensate by incorporating another cup of water or stock in the pot in step 5.
Want to get even fancier? Substitute up to 1 cup of wine, lager, or ale for 1 cup of stock in Step 5.