Last day of 2011!! Last post of the year 2011. I am so excited to end this year with a warm comforting bowl of mushroom barley soup! This one is a perfect blend of vegetables and barley.
You will need-:
- 1 cup Pearled Barley
- Olive oil.
- White button Mushrooms- sliced
- Celery- diced
- Carrot - chopped into small cubes
- Tomato- chopped into small cubes
- Onion - chopped into small cubes
- Garlic - minced
- Low sodium Vegetable broth
- 1 bay leaf
- 1 cup water
- Mint leaves for garnishing
- Salt to taste
- Freshly ground black pepper
Here is how you will prepare it-:
Wash the pearled barley in water and drain. In a pan, bring 4 cups of water and 1 cup barley to boil on high. Cover, reduce heat to medium and simmer for about 30-35 minutes. Turn off the heat when the barley becomesoft.
Heat the olive oil in a pan. Add garlic and onions. Cook for about couple of minutes. Add carrots and celery. After about 5 minutes add mushrooms and then tomatoes. Cook until they are tender. Add vegetable broth. Also add 1 cup of water. You can add more broth and water to make the consistency you want your soup to be. Add the bay leaf. At this point you can also add any fresh or dried herbs like thyme, oregano if you like. Simmer for 10 more minutes before adding cooked barley. Mix well, and simmer for 10-15 minutes. Add salt to taste, but remember that the broth you have added also has some salt. Also flavor with some freshly ground black pepper.
Garnish with a pair of mint leaves and serve hot.