Today actually felt like autumn, so I decided to make soup. I had a hard time coming up with the right soup that both my son and I would eat and I finally decided on mushroom barley soup. It is a vegetarian version, I remember loving my aunt’s mushroom barley soup as a kid, but I remember it having beef chunks in it. Since I decided to make this vegetarian I made a side of homemade meatballs to add some extra food for the growing teenager. We were both happy this way and there was plenty of leftover soup for lunch tomorrow and for freezing for future meals.
Mushroom Barley Soup
Fairly quick and healthy vegetarian soup for a chilly day
- 8 cups of Vegetable Stock or Broth (or Beef Stock if you aren’t making it vegetarian)
- 1 large carrot, thinly sliced
- 1 small fennel bulb, thinly sliced
- 1 small onion, cut in a small dice
- 1 garlic clove, minced
- 1/2 pound shiitake mushrooms, thinly sliced
- 1/2 pound cremini or white button mushrooms, thinly sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup pearled barley
- salt and pepper to taste
- Heat a large saucepan with a little safflower oil. When hot, add the carrot, fennel, and onion. Saute for about 3 minutes.
- Add the mushrooms and saute 5 more minutes.
- Add the garlic, oregano and thyme, and saute one more minute.
- Add the stock or broth and barley.
- Bring to a boil, stir and then cover and simmer over moderately low heat for 30 minutes or until the barley is tender. Season with salt and pepper to taste.
- Serve in bowls. Enjoy!
October 3, 2019