Mushroom Barley Soup

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!

mushroombarleysoup

photo by Maya Visnyei 

Mushroom Barley Soup

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.

 

 

 

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5 Comments

  1. Rae
    November 07, 08:56 Reply

    I think it’s missing mushrooms from ingredient list?

  2. Ceri Marsh
    November 07, 09:02 Reply

    Oh, my gosh! Thanks for the catch!! Have fixed it.

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