Spicy Bistro Soup

The Good News

This soup is not your traditional soup, I didn’t just wake and say, “Today, I am going to make a shiitake mushroom, bulgar wheat and parsnip soup”. This is an out of the box recipe, based upon a tortilla soup recipe. this fiery, substantial soup is full of nutty-tasting barley, brown rice and bulgar wheat, creating a dish that’s high in fiber. The good news is that it is one of my most popular recipes requested by friends and children.

Savor a spoonful of this tasty soup and let your taste buds decide!

Supplies

Ingredients

1/2 Italian barley
Water
1/2 cup short-grain brown rice
1/2 cup whole grain bulgar wheat
1 tablespoon extra virgin olive oil
3 to 5 dried red chili peppers with seeds, cut into 1/4-inch pieces (choose your own heat level)
1 large onion, chopped
2 garlic cloves, halved
2 quarts vegetable broth
1 1/2 cups finely chopped tomatoes
1/2 cup cilantro sprigs, chopped and divided in 1/4 cups
1 teaspoon ground allspice
Himalayan fine pink salt and fine black pepper
10 ounces shiitake mushrooms, stems discarded, caps thinly sliced
1 15-ounce can black beans, drained and rinsed
1 medium carrot, peeled and finely diced
1 medium zucchini, peeled and finely diced
1 medium parsnip, peeled and finely diced
1/2 cup pumpkin spiced pumpkin seeds
Salt and Pepper to taste, optional

Supplies Needed:

1 Dutch oven or large pot with lids
2 medium saucepans with lids
1 small pot with lid
4 small to medium bowls
1 wooden soup spoon
1 soup ladle
2 measuring spoons: 1 tablespoon and 1 teaspoon
2 measuring cups: 1 cup and 1/4 cup
1 small paring knife
1 medium paring knife
1 par of kitchen grade scissors
2 soup bowls for serving
2 soup spoons for eating soup
2 pot holders

Equipment:

Electric Blender
Can Opener
Vegetable Peeler
Strainer

Active Time: 40 Minutes

Total Time: 1 Hour, 40 Minutes

Makes: 8 Servings

Cook the Rice

Step 1: Cook the Barley, Brown Rice & Bulgar

1) In a medium saucepan, cover the barley with 4 cups of water and bring to a boil. Cover with lid and simmer over low heat until tender, about 35 minutes; drain. Return the barley to the saucepan and cover with lid.

2) In another medium saucepan, cover the brown rice with 2 cups of water and bring to a boil. Cover with lid and simmer over low heat until tender, about 35 minutes. Drain the rice and add to the barley.

3) In a medium bowl, cover the bulgar with 1 cup of hot water. Cover with lid and let stand until the water is absorbed, 10 minutes.

Make the Soup Base

Step 2: Add Ingredients for Soup Base:

1) In a Dutch oven, large heavy pot, heat the olive oil.

2) Add the red chili peppers, chopped onions and garlic (sliced in half) and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes.

2) Add the vegetable broth, finely diced tomatoes, cilantro sprigs (cut with kitchen grade scissors) and 1 teaspoon of allspice.

3) Season with 1 tablespoon of salt and 1 teaspoon of black pepper.

4) Bring to a boil, then cover and simmer over low heat for 45 minutes. Let cool slightly.

5) Puree the soup in a blender and return to the Dutch oven or large pot.

Add the Vegetables

Step 3: Add Mushrooms, Black Beans, Carrot, Zucchini & Parsnip to Puréed Soup

1) Add the rinsed mushrooms to bowl.

2) Add the rinsed and drained black beans to bowl.

3) Add the peeled and finely diced orange carrot to bowl.

4) Add the peeled and finely diced zucchini to bowl.

5) Add the peeled and finely diced parsnip to bowl.

6) Add the mushrooms, black beans, carrot, zucchini and parsnip to the puréed soup and bring to a boil. Cover and simmer over low heat for 20 minutes.