Soup season is well upon us here in the midwest. Debbie and I had an inkling to try this Mushroom Barley Soup, but we were short on barley, and aren't too keen on randomly putting bacon in our diet, so we had to change things up.
I know, how can you skip bacon? Since we don't keep bacon on hand, and don't know which to buy, and certainly can't buy just three strips of it, well, we skipped it. I'm sure there's a certain salty meatiness that we missed out on. But with the other good flavors in this soup, we weren't disappointed at all.
Ingredients
- 1 tablespoon oil, such as chipotle olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced in halves
- 2 teaspoons tomato paste
- 1/2 quart beef broth
- 1 quart chicken broth
- 1/2 cup pearled barley
- 1 cup long grain rice
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried sage
- 1 teaspoon red wine vinegar
- 2 teaspoons dried parsley
Directions
- Saute onion and garlic in oil over medium heat, until onions start to brown.
- Add mushrooms, cook until tender and pot is almost dry.
- Stir in tomato paste and heat through.
- Add broth, barley, rice, and seasoning (reserve parsley for later if desired).
- Bring to a boil, then reduce heat to simmer until barley and rice are tender (10-15 minutes for quick-cooking barley, 40-50 minutes for pearled barley).
- Season with salt and pepper, and serve with a dash of vinegar and a sprinkle of parsley.
He said
Just remembering this soup makes me want to try a beef and barley (with mushroom) variant soon!
She said
Oh, the flavors in this were wonderful. The aroma from the cooking mushrooms filled the kitchen and made us really hungry. I'm looking forward to making this, and other twists on this one, again.
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