Mushroom & Barley Soup

After stuffing myself with Thanksgiving dinner, the subsequent leftovers and way too much airport food and In N Out double doubles, obviously, my body has been craving just about anything without a boat load of dairy, wheat and sugar (what, so sugar?!?!). Specifically vegetables…in the form of soup.

Soup, oh what can I say about soup? I wouldn’t call it my first love, but it’s definitely up there on the “things Brianna adores” list, followed closely by socks and coffee. And why wouldn’t it be? It’s filling, delicious, perfect for a rainy day and the flavor possibilities are endless. Plus, making your own soup vs buying it in a can gives you so much satisfaction.soup4

Now, you can make a hearty, creamy, comfort-foody soup finished off with a bread bowl and butter (which I’m sure I’ll make next week) or you can go the complete opposite route and make Mushroom & Barley soup: light, lean, filling. Yum.


Mushroom & Barley Soup

8 ounces cremini mushrooms, halved
3 large carrots, pealed and chopped (I like to use the colorful carrots)
3 celery ribs, chopped
1 large zucchini, chopped
1 small yellow onion, chopped
9 ounces “10 minute” barley
64 ounces beef stock or broth (for a vegetarian/vegan option use vegetable stock)
salt and pepper

Throw all of the ingredients in a large stock pot and bring to a boil. Reduce heat and simmer until the veggies and barley are soft, about 30 minutes.

Season with salt and pepper. Boom, easiest recipe of your life.

For a little more flavor, sauté the veggies in butter for a few minutes before adding the remaining ingredients.

Enjoy with warm socks and a blazing fireplace. Or just a fake electric fireplace. Your choice.soup2


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