We finally have snow here in the Washington, D.C. area. It has taken almost two years to get a good amount of snow. So today was a good day to make a big pot of soup. I made a Mushroom Barley and thought it went nicely with Lampada's thread about Mediterranean Diet. It is very simple to make:
Ingredients:
2 tablespoons olive oil
1 pound sliced mushrooms (your favorite kind or mixed)
4 chopped carrots
2 sliced cloves garlic
2 sprigs thyme
3/4 teaspoons kosher salt
3/4 teaspoons black pepper
6 cups either low-sodium or no-sodium vegetable broth
3/4 cup pearl barley
1 tablespoon chopped flat-leaf parsley
- Heat the olive oil in a large pot over medium-high heat.
- Add the mushrooms, carrots, garlic, thyme salt and pepper and cook stirring occasionally until carrots are tender about 8 to 10 minutes (I don't like my carrot too mushy so I cooked them a little less).
- Add the vegetable broth and barley.
- Simmer, partially covered, until barley is tender, about 30 to 35 minutes.
- Top with parsley and enjoy!