Anyway, you want to hear about the soup, right? Rich, deep, earthy, full of comfort and flavor. Mushroom Barley Soup - a very easy, delicious meal...
Mushroom Barley Soup
- Splash Olive Oil
- 1 large Onion diced
- 2 large Carrots cleaned and diced
- 3 Celery stalks cleaned and diced
- 3 cloves of Garlic roughly chopped
- 3/4 lb. fresh Crimini mushrooms {or other mushrooms you like just not white button ones} cleaned & sliced
- 1 C Woodstock Farms Organic frozen Shitake mushrooms
- 1 C Barley
- 1 Qt. Pacific Natural Foods Organic Mushroom Broth {4 C}
- 4-6 C Water
- Salt & Pepper to taste
- Optional green onion diced
1. Heat olive oil in a large stock pot. When hot add onions with a pinch of salt and sautee until soft.
2. Add carrots, and onions. When they turn bright in color,
3. Add the fresh mushrooms - stir, cover and sautee for a couple of minutes until fragrant then,
4. Add Barley and frozen shitake mushrooms give it a good stir. Next,
5. Add broth and water and bring to a slow simmer. Cover and simmer until barley is soft.
6. Add pepper, adjust salt to taste and add {if using} green onions
