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Mushroom Barley Soup

January 6, 2012

Mmm…as good as it sounds. No better!

I made this the other night and although her pickiness didn’t dig into the veggies, she did love the brother with the barley and hell man, that’s a start! I’ll take what I can get, as you’ve figured out by now.

This recipe came to me from Two Peas & Their Pod and I just love how simple and flavourful it is. Even better the next day for lunch. As always, I prepared it mid-day then put in the crock pot on “keep warm” so it was ready to serve for dinner. I also made very few modifications from the original recipe…it’s pretty perfect as is. 🙂

Mushroom Barely Soup

1 cup barley

1 tbsp olive oil

1 onion (I used a shallot)

2 cloves garlic, minced

2 carrots, peeled & diced (*I cut up a whole bag or as many as I can and use leftover carrots for other meals/sauces)

2 celery stalks (same note as above)

1 package of white mushrooms (I cut mine in quarters or thirds)

1 tetra pack of vegetable broth

1 cup water

2 bay leaves

2-4 sprigs of thyme

S&P to taste

Directions:

Pre-cook the barley in boiling water, let simmer for 30 mins on med/low heat. I cook it like pasta – drain it when done. You can do this the night before if you are already staying up to cut the veggies.

Heat oil in a medium pot on stove and add onion & garlic; stir about 2 mins. Then add carrots & celery and cook until soft about 5 mins. Add mushrooms, cook until soft, then add broth, water, bay leaves & thyme. Simmer for about 10 mins then add the barley.

This is where I then transferred to the crock pot, but just for a couple of hours as the barley does absorb more liquid and you don’t want to end up with a pile of mush 8 hours later.

I didn’t cut up the thyme, just plopped the sprigs in whole and let the warmth of the soup take care of the rest. But be sure to remove leftover sprigs & bay leaves before serving.

Another warm winter soup to enjoy, yum!

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2 Comments leave one →
  1. Carolyn permalink
    January 6, 2012 9:49 pm

    LOVE the soup posts! We have both of these on the agenda to make this week 🙂

  2. Jen permalink
    January 17, 2012 4:08 am

    Going to sub buckwheat groats for barley for a gluten free version….will let you know how it turns out!

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