Work has been busy and exciting, I’ve been reaching more readers through the simple technique of posting frequently (as I learned from Dianne Jacob, twice/week, every week!), and through the Boston Food Bloggers launch party, I met some incredibly friendly and talented food bloggers. January was a productive month!
My contribution was the barley mushroom soup. The recipe is loosely based on the Moosewood original and inspired by one of my visits to 2nd Street. I could have followed the Moosewood recipe exactly (it’s delicious), but I didn’t buy the dry sherry it called for. I have a small kitchen. And experimenting with multiple recipes is always a great creative outlet…
Barley Mushroom Soup
Ingredients (makes 12-15 servings)
- 1 C pearl barley
- 8 C water
- 1 onion, chopped
- 16 oz mushrooms (I used half baby bella, half white), sliced
- 3 garlic cloves, minced
- 3 T butter
- 1 T tomato paste
- 2 T soy sauce
- 1 T Braggs amino acid
- 1 t lemon juice
- salt & ground black pepper to taste
- Sort and rinse barley. Cook in large pot in 3 cups of water. Turn off heat when tender.
- In separate pan, saute onion in 2 T butter until it begins to caramelize, then add garlic, mushrooms, and 1 T of butter.
- When mushrooms are almost cooked (be careful not to overcook), mix in with barley
- Add tomato paste, stir.
- Add remaining water to the pot, along with soy sauce, Braggs, lemon juice. Bring to boil, then turn down to simmer. Add salt and pepper to taste.
- Continue cooking on low for 10-15 minutes.
- Serve (or freeze a portion to enjoy at a later time – this soup heats up well).