Saturday, September 22, 2012

Soup for You

The cooler weather has definitely started to creep it's way into our weekly forecast and I have to admit, I really don't mind! I LIVEEEE for this time of year - my absolute favorite favorite favorite season.  Carl and I have started a variety of fall traditions and they are some of the things that I look forward to year round.

What I also love about this time of year is the return of heartier meals and COMFORT FOOD - oh how I love you!  Apples, Pumpkins, Mac+Cheese, Squash, Beef Stew, Chicken and Dumplings, Pot Pie, Baked Chicken, Pot Roast, Grandma Hoffmeister's Famous Brisket, Soup galore - ahhhh the list goes on and on (and on)!

A few weeks ago, I got to thinking about this delicious beef and barley soup that our friends Ty and Mandy had made for us a few years ago.  She rendered the beef in some duck fat to start and it was absolutely divine.  So scrumptious that I am still thinking about it over 2 years later!

I love soup with barley in it but for some reason I have always been a little scared of attempting it myself.  I happen to see it on sale last week and decided to give it a go.  Here is the delicious result that I am sharing with you today and will be adding to our stockpile of go-to soups from now on.  I took a bit of a lighter approach and used some leftover chicken but I'm sure beef (or beef rendered in duck fat) would be just as tasty.


Portobello Mushroom Soup with Barley and Chicken

Makes 6-8 servings

1/2 cup pearl barley
4 cups water
1 tbsp butter
1 tbsp olive oil
2 medium onions, chopped
1 stalk celery, diced
4 cloves garlic, minced
2 large carrots, peeled and diced
16oz sliced portobello mushrooms
5 cups low-sodium chicken broth/stock
1 tsp chicken base or 1 chicken bouillon cube
1 cup chopped chicken
1 tbsp fresh parsley, chopped
1 heaping tsp fresh thyme (removed from stem)
2 tbsp lemon juice
sea salt and freshly ground black pepper to taste

Combine barley and water in a large saucepan (soup pot) and bring to a boil.  Cover, reduce the heat and simmer for approximately 40 minutes.  Stir occasionally.

In a large skillet, heat butter and olive oil over medium heat.  Add the onions, celery, garlic, carrots and portobello mushrooms.  Saute for 10-12 minutes until translucent and soft.

Add chicken broth/stock, chicken base/bouillon, parsley, thyme and lemon juice to the large saucepan with barley.  Add the cooked vegetables and bring to a boil.  Reduce heat and simmer for 10 minutes.  Add chopped chicken and simmer for another 10 minutes.  Season with sea salt and freshly ground black pepper to taste.

Click here for a printable version of this recipe.


PS:  Billie Hester - I am still waiting to hear from you regarding your winning prize from this post.  If I don't hear back from you in the next few days I will be picking a new winner!
Pin It!

No comments:

Post a Comment

I love hearing from my readers. Thanks for stopping by!

Related Posts Plugin for WordPress, Blogger...