The chill of the SoCal winter continues to steer the appetite toward a comforting soup. Mushroom Barley Soup, combines the heartiness of a grain with the earthy palette of mushrooms and the fragrance of fresh sage. Even after a day at the office, I enjoy entering the kitchen to prepare the evening meal. Like a cocktail or meditation, the practice has a satisfyingly calming effect. The hoopla of the day is forgotten and is superseded by the expectation of the wonderful repast I'll soon be consuming.
This recipe is simple and quick enough to make and serve within an hour and a half.
8 cups stock
1/2 cup pearl barley, rinsed and drained
2 carrots, peeled and sliced
1 T chopped fresh sage leaves
1 T butter
1 T olive oil
1 medium onion, peeled and chopped
10 ounces cremini mushrooms, peeled and sliced
2 gloves garlic
Salt and pepper to taste
1/2 cup chopped parsley
In a stock pot, combine the stock, barley, carrots, and sage; bring to a boil. Stir, cover and simmer for 40 minutes. Meanwhile, heat the butter and oil in a saute pan. Add the onion and cook until softened. Add the mushrooms and cook for about 5 minutes. Using a garlic press, add the garlic and cook another 5 minutes. Stir the mushroom mixture into the soup; season with salt and pepper. Cook, partially covered, for 20 minutes. Stir in the parsley and serve.
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