Bob asked me recently why I hesitate to make soup. Soup recipes tend to have a lot going on, and I can be intimidated by a long list of ingredients. But what is probably more accurate is that I’m unsure how throwing a bunch of items in a pot on the stove will turn out tasting good. But lately, my willingness to try has been increasing! So far this season, I’ve made:
- Pumpkin Spice and Cauliflower
- Split Pea Soup
- French Onion Soup
- Cream of Asparagus
- Manhattan Clam Chowder
I must say, I’m impressed with myself! I usually just stick with chili (vegan, bison, pumpkin). :)
I recently found a new item at Trader Joe’s, which spawned the idea to try making a Mushroom and Barley Soup.
Mushroom and Barley Soup (2 big servings)
- 1/4 c. barley, uncooked
- 1/2 onion, diced
- 1/2 green pepper, diced
- 2 celery, diced
- 1 carrot, diced
- 8 oz. mushrooms, sliced
- 1 t. garlic, minced
- 1 t. dried, crushed rosemary
- 1 t. dried oregano
- 1 t. ground black pepper
- 1 T. tamari sauce
- 1/4 c. cooking sherry
- 3 c. water or broth
Directions: In a medium-sized pot, saute the onion and garlic in a touch of EVOO until the onion is translucent. Add the barley, and saute to slightly toast. Add the green pepper, celery, carrot and mushrooms. Saute for about three minutes.
Add the remainder of the ingredients, stir and bring to a boil. Reduce heat, and simmer, covered, for 20 minutes or until barley is tender.
This soup was definitely a winner. Curled up on the couch, watching a football game with Bob, it was the perfect dinner: easy to make, healthy, delicious and filling.
I think I’m starting to get the hang of this soup business!
Any great, healthy (preferably easy) soup recipes to share? I’m in the mood to keep trying!
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I am completely opposite you. I find it hard to mess up a batch of soup, as long as it is adequately seasoned. There is nothing better, especially in the colder months. I could seriously eat soup everyday(I had it last night, for lunch today and tonight for dinner) and not get tired of it. Yum!!!
My grandma (who does most of the cooking) always makes soups. Too bad I don’t have proper containers to take them with me
Barley and mushroom is so classic and delish (I like your addition of sherry ^^ ). You only used 1/4 cup of barley for 2 servings 0.0
This looks delicious and I love your pumpkin spice and cauliflower soup, too. I haven’t thought to combine pumpkin with cauliflower, but it looks wonderful!
I stumbled upon your blog and I’m so glad I did, because I have been drooling over your recipes! I am looking forward to following it!
mmmmm I love hearty soup in the winter. Seriously so cozy.
(Also, I totally can’t even think whilst typing this because my boyfriend is standing over my shoulder reading everything I type…. I think it’s time to get off the internet. haha)
such a cozy soup! i bet quinoa would work too, right? i can’t have barley
Yum! That looks delicious…we’re big mushroom fans, but I’ve never tried the mushroom barley soup. Adding it to my menu plan!
TJ’s sells quick barley? Oh my gosh, I’m going to be in heaven. I absolutely love mushroom and barley soup in the winter, but I’m never patient enough to wait the 45+ minutes for regular barley. Mmm, with a big hunk of crusty bread? I can’t wait!
I love mushrooms and am always looking for more ways to use them, so this is great!
Looks AMAZING. It’s funny, because I love making soup simply BECAUSE there is so much going on.
I love to chop vegetables, also. I find it very cathartic. [And hooray for a mushroom soup that isn't cream based! Those are my favorite kind.]
I love mushroom barley soup. This looks incredible! Mushroom barley is one of my favroites and I’ve got some in the freezer now. Happy Friday!
You look so cozy in that last photo! What a great way to spend a chilly evening.
Go purple team! (I don’t remember the sports team that you and Bob like, but I do know that they wear purple
)