Its supposed to be a cold one tomorrow so what better way
than to warm up with some hot mushroom barley soup? If you haven’t noticed, I
love making soup in the fall and winter and my body enjoyed refueling on this
nutrient packed soup after two very hard workouts this week :)
-Soak ½ cup barley in water for an hour
-Chop and sauté 1 onion, 2 carrots, and 3 celery sticks in 2
tablespoons of butter in soup or crockpot until onions are translucent
-Add two tablespoons of minced garlic and 8 oz of assorted mushrooms
and sauté veggies for another 3-5 minutes
-Add 1 ½ quarts of chicken broth 1 teaspoon salt, ½ teaspoon
pepper, and ½ teaspoon of dry thyme
-Drain and add barley and simmer soup for 1 hour
-Ladle and add dill and parley to serve
You can add any assortment of mushrooms but I recommend adding shitake to your mix. I made this soup on Sunday night and had
it as leftovers tonight. It was much better tonight because the shitake
mushroom flavor was soaked up in the broth. I think this recipe proved to my
beer enthusiast boyfriend that barley isn’t only for beer ;) Hope you all stay warm out there!
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