I made this Mushroom Barley soup from the same cookbook in my previous post. This one is Vegan too. I've never cooked vegan before so this was new territory for me. My wife is trying to eat cleaner foods and this seemed the perfect opportunity to try it. So without further ado, here are the deets on the soup.
Prep the following:
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| Mire Poix |
1 diced medium white onion, 2 diced small carrots, and 2 celery stalks.
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| Button Mushrooms, Garlic |
Slice 8 ounces Button mushrooms and mince 3 cloves garlic.
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| 8 ounces Shiitake mushrooms |
Shiitake mushrooms, sliced. Remove the stems first.
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| Herbs: 1 Tbs Thyme, 2 Bay Leaves |
Herbs : I didn't have thyme so I used Herbs de Provence here. It works the same and gives it more flavor.
Now on to the fun part.. COOKING!
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| Veggies and Mire Poix |
In a large stock pot with a lid, sweat the veggies in 2 Tbls. olive oil over medium heat for about 10 minutes. Stir often.
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| Adding herbs and spices |
Add the garlic, thyme, and bay leaves and cook until fragrant, about one minute longer. The recipe doesn't call for it, but I added a couple splashes of red wine too.
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| Vegetable Stock |
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| Pearled Barley |
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| Mushroom Barley Soup |
1 comment:
I need to hurry up and make more soup while it's still cold.
And I'm still working on a race report too. Sometimes those are the hardest to write because there's so much you want to include.
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