Soup’s Up: Mushroom Barley Soup

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One of my early New Year’s resolutions is to stop apologizing so much, so I’m totally NOT sorry that there are way less photos than normal for this post, and that they were all taken hurriedly on my iPhone. I was pretty hungry and the soup smelled delicious! (spoiler alert: it also tasted delicious)

When Erich and I were deciding what we wanted to cook for dinner, we perused some recipes and I picked this one. Afterwards, he told me he had thought it was going to be terrible, but luckily his prediction was way wrong, much to both of our delight.

This mushroom barley soup recipe comes from the blog Sweet Potato Chronicles, which is full of amazing recipes. The best part is the little questions that are generated and scattered along the right side of the site, like “Lazy Sunday? Click here for a big breakfast idea,” or “5 o’clock shit-show? Click here for ideas.” And then you are directed to either one or multiple recipes for the given situation. It’s awesome.

The great thing about the mushroom barley soup is that you can sub in whatever kinds of stuff you want in a soup — like leeks, potatoes, chicken, whatever you would like. The only alteration we made to the original recipe was to add a little tomato paste, which is totally optional.

 

Mushroom Barley Soup (from Sweet Potato Chronicles)

Ingredients:

  • 2 Tbsp olive oil
  • 2 to 3 gar­lic cloves
  • 1 onion
  • 2 medium car­rots
  • 2 stalks of cel­ery
  • 1 lb of crem­ini mush­rooms
  • 2 Tbsp thyme (fresh or dried)
  • 3/4 cup of pearl bar­ley (or as much as you want)
  • 6 cups of chicken stock
  • 2 Tbsp tomato paste
  • Mozzarella, for garnish (or your favorite kind of cheese)
Dice the onion, carrots, and celery, and chop up the garlic.
Grab a big pot and throw in the olive oil, garlic, onion, carrots, celery, mushrooms, and thyme, and cook on medium for about 5 minutes (or until the veggies start to get softer), stirring all the while.
Add the barley, chicken stock ,and tomato paste, and simmer the soup for about 20-30 minutes, or until the barley is softer (stirring every so often). Dish the soup out and throw some of your favorite cheese on top. And you’re done!
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