For Los Angeles, the weather has been pretty uncharacteristic…rainy and cold. What better to curl up with than a nice hot bowl of soup? Here is a great one…mushroom barley soup. You can adjust the amount of barley and use whatever veggies you want.
1 Cup of Barley
2 Cups of Chopped Carrots
1 1/2 Containers of White Button Mushrooms
1 Can of White Beans
1 Cup Frozen Edamame
1 Quart Vegetable Stock
Olive Oil
Black Pepper, Garlic Salt, Onion Powder, Salt to taste
Sliced Olives and Shredded Cheese for garnish
Cook barley to package’s instructions
Chop carrots into bite sized pieces
Place cooked barley in bowl
Coat the bottom of the pot with olive oil
Place carrots in pot and cover to cook. (Make sure heat is on low)
Let carrots steam while you clean mushrooms with damp towel and slice (approximately 15 minutes)
Remove carrots from heat and coat bottom of pot with olive oil again
Place mushrooms in pot and sautee until cooked
Add carrots back to pot and add vegetable stock
Add edamame and beans
Season with spices
Once the vegetable stocks comes to a boil, add barley
Bring to boil again and season again with spices
Reduce heat to low and let soup simmer for about an hour for the taste to develop
Serve and garnish with shredded cheese and olives
What are your favorite soups to eat during cold weather? Leave the name in the comments below!
Stay hungry…
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