I am a barley nut!! In fact, I could eat it everyday, but then...my also husband lives and eats here too, so I can't just do as I please all the time. It has been far too long since I've had barley, so I decided to make a barley and mushroom soup today. Just a quick note, this recipe calls for 1 cup of uncooked barley, but I usually cook the entire bag(2 cups)and then I have barley for breakfast the rest of the week!! Barley is great with a little cinnamon, stevia and fruit and maybe a splash of Almond milk:)Mushroom and Barley Vegetable Soup
1 cup of uncooked barley
3 cups of water
1 tablespoon of olive oil
Combine barley and water with the olive oil and bring to a boil. Reduce heat and simmer for approximately 30 minutes or until the liquid has been absorbed. Set aside.
1 8oz. package of small portobello mushrooms sliced
1 8oz. package of white mushrooms sliced
3 carrots chopped
3 stalks of celery chopped
1 large Spanish onion chopped
1 large clove of garlic chopped
1 package of dried mushrooms of choice (I buy mine at an Asian market, I have no idea what these mushrooms are, but I like them!)
1 teaspoon of soy sauce
1 large cube of Knorr vegetable bouillon
2 tablespoons of olive oil
6 cups of water
salt and pepper to taste
1/2 cup, packed of finely chopped parsley
Begin by placing dried mushrooms in boiling water. Boil water and then pour over mushrooms. Water should just cover the mushrooms. Set aside. Heat oil in saute pan. Add chopped onion, carrots, celery and garlic. Saute until onion is tender.
To serve, I like to garnish my soup with Labna. This is a Middle Eastern yogurt that is very much like sour cream, but it has a creamier taste. If you are not able to find this, sour cream, or creme fraiche will do just as well. The Labna is a personal taste of mine.
Hope you are having a lovely Sunday. We were supposed to have enough snow to shovel. I hope I'm not speaking to soon, but it looks like we've been spared. I love winter and I love snow, but I am really ready for spring:)