Barley Soup

I have been making this soup for years.  It is pure comfort food.  I usually make it one day and eat it the next.  Over night, the broth thickens up and it is so creamy.  I love the combination of the barley and mushrooms.  You can grate a bit of cheddar cheese on top if you like to dress it up a bit.  Either way, it is a great way to warm up on a cool fall day. 

Barley Soup

 

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cups sliced mushrooms
3/4 cup pearl barley
6 cups vegetable stock
2 bay leaves
1/4 teaspoon pepper
3 cups diced potatoes
1 1/2 cups diced carrots
1/2 teaspoon salt
1/2 cup grated cheddar cheese (optional)

Method

In a large saucepan, heat oil over medium heat, cook onion, stirring often, for 2 to 3 minutes or until softened.  Add mushrooms, cook, stirring often, for about 5 minutes or until softened.  Add barley, cook, stirring for 1 minute.  Add vegetable stock, 2 cups of water, bay leaves and pepper; bring to a boil.  Reduce heat to medium low; simmer, cover for 1 hour. 

Add potatoes, carrots and salt to saucepan, return to boil.  Simmer over medium-low heat for 30 minutes or until vegetables are tender.  Remove boy leaves.  Taste and adjust seasoning.  Ladle into bowls, sprinkle with cheese. 

Makes 6 generous servings.