Mushroom Barley Soup
Will you excuse a super short post if I tell you I’m writing it from book tour in New York? No? Yeah, you shouldn’t, it’s much less fancy than it sounds. Not that we’re not excited to be talking up How to Feed a Family with U.S. media – it’s really cool to see radio stations from places like Baltimore and South Dakota on our schedule. But being away from home does turn you upside down, hence the quickie post.
This soup has become my go-to this fall. It’s quick and simple to make, is filling enough for dinner and Esme likes in her thermos for lunch. Win, win, win! Plus, its delicious earthiness feels perfect at this time of year. Good thing, too, I’ve got a big bag of pearl barley to use up! What else can I do with it? Do any of you have barley recipes? I’d love to hear from you!
photo by Maya Visnyei
Ingredients
- 2 Tbsps olive oil
- 2 or 3 cloves of garlic, minced
- 1 onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks of celery diced
- 1 lb of cremini mushrooms, brushed clean and sliced
- 2 Tbsp fresh thyme (use a bit less if you're using dried)
- 3/4 cup of pearl barley
- 5 cups of liquid (I used Ontario's Own Vegetable Stock but you could use chicken or beef if that's what you've got handy)
- salt and pepper to taste
Method
In a large pot or Dutch oven warm up the olive oil over medium heat.
Add your vegetables and thyme and allow to soften for about 3 to 5 minutes.
Add the barley and give it a good stir to coat it.
Now pour over the stock and allow to simmer for about 20 minutes until the barley is tender but still chewy.
Taste to check seasoning.
You might also like
10 Easy and Elegant Holiday Brunch Recipes
Having family or friends over for brunch over the holidays? Aren’t you smart! We love the laid back easiness of daytime entertaining. Plus, brunch food is the best food in
Chickpea, Egg and Spinach Curry
This recipe has been a bail-me-out-of-dinner dish. At the time of our photo shoot, I thought it will be so great to feature on the site post-Easter when you’re looking
Chicken and Asparagus Risotto Style Pasta
Saturday was a day of extremes. The boy woke the girl or the girl woke the boy – they never let the other sleep and as for their parents, well,
Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
5 Comments
Rae
November 07, 08:56I think it’s missing mushrooms from ingredient list?
Ceri Marsh
November 07, 09:02Oh, my gosh! Thanks for the catch!! Have fixed it.
Cold Weather Soups | ZANE
November 13, 14:28[…] via Sweet Potato Chronicles […]
Soup’s Up: Mushroom Barley Soup | Sips and Noms
February 25, 17:07[…] Mushroom Barley Soup (from Sweet Potato Chronicles) […]
The Lunch Lifesaver, Part 2: Batch Cooking for Sanity - Sweet Potato Chronicles
September 12, 10:05[…] Mushroom Barley Soup is a breeze to make and is basically fall in a bowl. A thermos of this soup will fuel your […]