mushroom barley soup.
Thursday, October 31, 2013
i admit to mostly not doing a lot of cooking lately, or rather, cooking one thing and eating it for the next three nights. thursdays are hodge podge night (aka fend for yourself) and fridays include placing my order for bareburger with ed on his way home from work. there's a rule in our house-- whoever gets home first, starts up dinner. that being said, the last thing i want to do is fight the dinner crowd at the store but i'm more than happy to assemble the ingredients and call it a meal.
if it were lunch i'd make a pbj and call it a day. but dinner deserves better. god bless those of you who add children into the mix.
mushroom barley soup
1 box chicken/vegetable stock
1 cup barley
1 large yellow onion, diced
1 clove garlic, minced
2 carrots, diced
2 celery stalks, diced
about 20 ounces button mushrooms, sliced
2 bay leaves
a few glugs of good olive oil
salt and pepper to taste
1. in a medium saucepan, cook barley according to package directions and set aside.
2. over medium heat, saute onions, celery, and carrots in a soup pot with a few glugs of olive oil. once the veggies have softened, add garlic, mushrooms, and a dash of salt and pepper.
3. stir in your choice of broth and add the bay leaves. simmer for 10-15 minutes uncovered and add the cooked barley.
4. take out the bay leaves and finish with a bit more salt and pepper. serve with a side of sourdough toast.
recipe slightly adapted from real simple.