Mushroom and Barley Chowder – Working with what I had on hand, this chowder comes in at a cross between New England (cream based) and a Manhattan (tomato based) style chowder. Maybe I should call it New Manhattan Mushroom and Barley Chowder. 😊 Whatever you want to call it, it’s incredibly delicious! Perfect for dunking hunks of your favorite crusty bread. 🍞
The mushrooms give this chowder a rustic, earthy flavor. 🍄 The wine, tomato paste, and beef bouillon add wonderful depth. The heavy cream takes it over the top with a delicious richness that makes it quite addictive.
I thought this was the perfect place to try out a new seasoning from Legion of Spice Garlic Head is made up of garlic, onion, pepper, coriander, sea salt, and Himalayan salt. No other seasoning was needed in this chowder. It was a perfect combination and will definitely become one of my favorite go-to seasonings. I also tried it on my Browned Butter Sautéed Shrimp. To die for!
This Mushroom and Barley Chowder is easy to make as long as you’re somewhat proficient with a sharp chef’s knife. That blade is the key to quickly slicing and dicing your way through a kitchen like a pro. 🔪
Mushroom and Barley Chowder
- 2 tbsp. olive oil
- 1 small onion, diced
- 3 large carrots, peeled & diced
- 2 large celery stalks, diced
- 16 oz. baby portobello mushrooms, diced
- 1/2 cup pearled barley
- 2 tbsp. tomato paste
- 1 cup red wine
- 4 Knorr beef bouillon cubes
- 4 cups water
- 2 tsp. Legion of Spice Garlic Head
- 2 cup heavy whipping cream
- 2 tbsp. flour
In a stock pot, sauté onions, carrots, celery, and barley for a few minutes. Add tomato paste and Garlic Head. Stir continuously for a minute. Add the wine, bouillon, and water. Stir to combine. Add the diced mushrooms.
Turn heat to simmer, cover leaving the lid at an angle to vent, and cook for 30 minutes. Stir occasionally.
Whisk flour into heavy cream. Add to chowder. Turn heat to high and stir constantly for 4-5 minutes, until chowder is nicely thickened.
Happy eating! 😊