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!
- 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
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.