Poor blog. You are so bottom-of-the-list these days. I promise to return to you as soon as the to-do list starts containing less life changing items. But for now, bear with me as we're rearranging our life plan yet again (we do this every few years, no worries).
But soup! Soup shall always remain up there with the most important things in life (filed under 'soul sustenance').
So, to participate in Jessica's Soup Swap, and to assure everyone that we're still alive and well, I shall share a family favorite: Mushroom barley soup (I have this annoying suspicion that I've already shared this recipe but am too lazy to search through my blog archives) adapted from my beloved go-to-first Moosewood Cookbook.
Mushroom Barley Soup
1/2 cup raw pearled barley
6 1/2 cups chicken stock (I use handmade or better than bouillon)
3-4 tbsp tamari (or soy sauce)
3 tbsp butter
1 clove minced garlic
1 onion, chopped
1 pound fresh mushrooms, sliced
handful of kale (optional)
1 plop of pesto (optional)
Cook the barley in 1 1/2 cups of the stock right in the soup kettle (love that term 'soup kettle!') until tender.
Add remaining stock and tamari.
Meanwhile, saute onions until translucent in butter (about 8-10 minutes). Add garlic and saute for 2 more minutes. Add mushrooms. When they're tender and have released some of their liquid, add to barley, being sure to include the liquid from the pan. Simmer 15 minutes over low heat. Add greens and pesto and simmer for 5 more minutes or until greens are wilted to your liking.
Salt to taste.
Enjoy, and be sure to check out the other yummy-sounding participants over on Turkey Cookies!
Posted by melissa s. at 3:25 PM