Friday, February 4, 2011

Mushroom Barley Soup

I didn't take a picture of the finished product because I was too busy chowing down on this soup, but here are all the lovely veggies that went into it. I had never attempted mushroom soup before, so I picked and chose from a variety of recipes to come up with this one that worked great.

1 Tbsp olive oil
1 onion, diced
1 stalk of celery, chopped
2 carrots, diced
salt and pepper
1/2 yellow bell pepper, diced
1/2 cup red wine
2 lbs baby bellas, roughly chopped
1 cup pearl barley
1 bay leaf
3 cups veggie stock
2 cups water
1 Tbsp Worcestershire sauce

Heat oil and add onions, celery, carrots, salt and pepper. Saute that up until they start to get soft. Add peppers and red wine. Cook until wine is absorbed. Add mushrooms and barley and stir around until they start to brown. Add bay leaf and all the liquids. Bring to a boil, then reduce heat and simmer for about 30 minutes until barley is tender. Finish with lots more black pepper.

My mom was here and added some Parmesan cheese to hers and Grahams, but G2 and I had it sans cheese and it was good stuff. What was left of that huge pot of soup was finished off when we got home from a concert later that night. So much for leftovers!

*This covered lots of veggies (at least three servings) and some whole grains. The cheese helped with dairy and protein.

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