get warm from the inside

mushroom barley soup on

It’s so cold. No, cold doesn’t even begin to describe it. It’s bitterly freezing, gray, and miserable outside. This winter has been so awful in NYC (and everywhere else really) that any day it rises about 32 degrees seems slightly warmer, almost welcoming. I’ve been wearing layers upon layers for weeks and the only positive side that I can find is that  I’ll look much thinner come Spring when I can shed them.

whole grains and whole veg

In the meantime, all I can do is make some comfort food for winter relief. I love a good soup- who doesn’t? Plus, this mushroom barley soup is chock full of veggies, making it quite healthy. I’m also always surprised at how little barley you need for most recipes requesting it. Those little grains sure do expand and create a hearty meal that’s sure to warm you from the inside out.

all vegetables

mushroom barley soup
makes 4 servings
printer-friendly version

2 tablespoons olive oil
1 small yellow onion, diced
2 stalks celery, chopped
2 medium carrots, chopped
3 cloves garlic, minced
10 ounces crimini mushrooms, sliced
1/2 cup barley
8 cups vegetable broth
1 teaspoon sea salt
1/2 teaspoon pepper
1 bay leaf
1 teaspoon thyme
1/4 cup cooking sherry

Heat olive oil over medium heat in a large soup pot. Add the onions and cook for 3-4 minutes until softened. Add the celery, carrots, garlic and mushrooms and saute for 203 more minutes. Add remaining ingredients, stir, raise to high heat, and bring to a boil. Reduce the heat to medium and let simmer for 30-40 minutes. Serve hot.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in appetizer, dinner, meatless monday, rice/grain, side dish, soup/stew, vegan, vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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