Let food be thy medicine and medicine be thy food. ~Hippocrates


P1010325 (1)What could be better on a wintery day than a nice hearty, savory soup? I love making huge pots of soup in the winter and freezing family meal size portions to pop out of the freezer or to give to a sick friend. This one is filling enough for a meal with some bread and a salad. IF you prefer vegetarian, use vegetable broth. Enjoy!

Ingredients:

  • 2 lbs of mushrooms. Chop one pound finely and slice the other pound into thin slices. You can use any kindof mushrooms you like. Mixing varieties makes it interesting.
  • 1 Cup of pearl barley
  • 2 Quarts of vegetable or chicken stock
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 1/2 bunch of fresh, chopped parsley
  • 1/2 bunch of chopped, fresh dill
  • 1 cup of sherry or other wine of your choice
  • Salt/pepper to taste
  • Oil to brown herbs

Directions:

In a stock pot, sauté onions and garlic until just beginning to caramelize. Add chopped parsley, stir and remove from heat. Add the stock and wine, scraping the bottom of the pot to loosen any sticky onions. Add dill, salt, pepper and barley. Cover pot; bring to boil then lower heat to a simmer. Cook for one hour, stirring and scraping the bottom of the pot every 10 minutes. After an hour, check the barley for doneness. If it is still hard, you can continue cooking the soup until the barley is tender.

There are many types of barley. Some take as little as 40 minutes to cook and some take 2 hours If you know how long your barley will take, adjust cooking times appropriately. You want the mushroom soup to cook for at least an hour but it can cook longer. If the barley is quicker cooking, add it later in the process.

Optional additions: chopped carrots, shopped spinach or kale to add extra goodness and nutrition.

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Comments on: "Mushroom Barley Soup" (7)

  1. That sounds delicious!

  2. I’ve been browsing the various cooking posts on the Reader. Your soup photo and title of your blog made me stop to read. I’m trying to, once and for all, overcome my cooking anxiety, and following a fellow blogger is something I haven’t tried yet 🙂

    • Thanks for following Janine. I understand where you are coming from. I didn’t do much cooking when I was raising my family. It seemed too stressful to have dinner in the table every single day! Now that the kids are grown, and I am concerned with healthy eating, I enjoy it much more! Keep at it and think about the reason for eating. To nourish our bodies and minds!

      • Thank you! I am relieved to hear someone else say it was stressful to have dinner on the table every single day. The media all around me seems to ‘say’ how easy it all is, and maybe it is if its processed…which is not the way I want to feed my kids, or me.

      • Janine, dinners can be simple AND nutritious. Soups with beans or a chili can be whipped up quickly. Use canned beans, which don’t have to soak. There are many recipes online. Use beans with brown rice. You can save time by cooking the rice ahead of time and freezing meal-sized bags to be used in a hurry at mealtime. Cubed chicken breasts cook up quickly with cut up veggies and can be served over rice. Just a few ideas! Most of the recipes I post are not complex, but always nutritious. Make small efforts. In time you will become more comfortable and begin to experiment as you find successes.

  3. […] Mushroom Barley Soup (perspectivesoneatingforhealth.wordpress.com) […]

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