Just like the animals in the field (or the squirrels in the backyard, as the case might be), we humans feel the need to "stock up" on nutrients as fall turns into winter. For me and many other vegetarians, this often takes the form of thick, hearty and nourishing soups. And for me, these kinds of soups are a great excuse to load in the succulent mushrooms.
This mushroom and barley soup loaded with vegetables and seasoned with dried herbs and spices is just the thing to warm and nourish the body as the cold weather sets in. I call it a soup, but it can be prepared almost as a thick stew or in a thinner broth as you please — it simply depends on how much stock or water you use. Either way, it's delicious, pleasing and comforting.
Note: I like to reserve the mushroom soaking liquid to use as part of the soup broth, much like I do when I soak sun-dried tomatoes. This really enhances the earthy mushroom experience of the soup.
|Hearty Mushroom and Barley Soup|
|Recipe by Lisa Turner|
Published on November 28, 2016
Warming and comforting as it is hearty and nourishing, this mushroom, barley and vegetable soup seasoned with dried herbs and spices is perfect for cold weather
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I'm sharing this with Jac's Meat Free Mondays. This weekly event always features a selection of inspiring recipes.
Other warming ideas for barley from Lisa's Kitchen:
Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms
Creamy Lentil, Barley and Mushroom Soup
Cranberry Bean, Barley and Fennel Soup
Spiced Red Lentil, Barley and Vegetable Soup