Friday, February 20, 2015

Mushroom Barley Soup

Tryin' to be a little more present, here on ye olde blog!

Here's some comfort food extraordinaire, perfect for a cold, winter's day. Spring is coming soon! But unfortunately, it's still not here.

So, warm yourselves with a hot, hearty helping of homemade ... soup. (No "h"-word for that, to keep up the alliteration!)

I'd never made Mushroom Barley Soup before, despite having eaten lots of it. It's so simple! It's so good!

Mushroom Barley Soup

1-3/4 cups water
pinch of kosher salt
3/4 cup pearled barley

2 tablespoons oil
2 cloves garlic, minced
1 large carrot, finely diced
1 large celery stalk, finely diced
1 small yellow onion, finely diced
2 large Portobello mushrooms, chopped
6 ounces white mushrooms, chopped
pinch of red pepper flakes
2-1/2 cups beef broth
1/4 cup red wine
1 tablespoon kosher salt
generous sprinkling of freshly ground black pepper
1 teaspoon all-purpose seasoning
1 tablespoon soy sauce
sour cream, for serving

Prepare barley: In a small saucepan, bring water and salt to a boil. Stir in barley, cover, lower heat to simmer, and cook for 45 minutes, until water is absorbed and barley is just tender.

Prepare soup: Heat oil over medium-high heat in a soup pot. Add garlic, carrot, celery, and onion; cook for 2 minutes, until vegetables are becoming translucent. Add all the mushrooms and the red pepper flakes; cook, stirring frequently, for 6-7 minutes until the mushrooms are browning.

Add broth, wine, salt, pepper, seasoning, and soy sauce; bring to a boil, then simmer for 15 minutes. Add barley and simmer for 30 more minutes.

Serve hot, with a dollop of sour cream stirred in.

Yield: 4 to 6 servings.

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