Mushroom Barley Soup
Baby it’s cold outside.
We just returned home from a sunny family vacation and were greeted with snowflakes.
Not exactly the homecoming I had in mind.
Needless to say, our cupboards were pretty bare of all things fresh, so the visit to the grocery store filled the cart and this week’s menu with produce filled warmth. Planned soups, stews and stuffed pastas were top of mind.
Those first flickers of snow whipped my memories of the beach to thoughts of cold toes and hearty lunches.
Along with onions, celery and carrots, the mushrooms were on the top of the bag, so they were the first in the pot. An old favourite from a little school on Toronto Island, this I knew was sure to please.
GARTH’S MUSHROOM BARLEY SOUP
2 Tablespoons Olive Oil
2 Onions, finely diced
1 Carrot, finely diced
1 Celery Stalk, finely diced
1 pound Mushrooms, white button or crimini, sliced
12 Cups Water
1 1/2 teaspoons salt
1/4 Cup Pot Barley
3 Tablespoons Tamari
Heat oil in a large stockpot.
Add diced onions to the oil and sweat
Add the diced carrots and celery to the onion and continue to sauté until soft.
Add the sliced mushrooms, water and salt.
When boiling add and tamari.
Reduce heat to a rolling simmer and cook until barley is puffed and soft, at least 30 minutes
Adjust seasoning adding more tamari or freshly ground black pepper, if desired.