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 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!