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http://tinyurl.com/8y29nky |
Soups are certainly a staple in my diet, and have been for quite some time. Even when I was a very little girl I would come home from school on my lunch hour, and my mom would have soup ready for me. I’ve grown accustom to eating it regularly, and luckily it is a very satisfyingly healthy meal; soup fills you up, but doesn’t hold you back. Soup is a great option for meeting your vegetable quota for the day; often times I put vegetables in a soup that I normally don’t really like, but because it absorbs the taste of the soup I hardly notice them at all.
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- http://tinyurl.com/7ww9kbh
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- Adapted from this recipe:
- http://allrecipes.com/Recipe/very-easy-mushroom-barley-soup/detail.aspx
- Ingredients:
- 1/4 cup olive oil
- 1 cup chopped onion
- 3 teaspoon minced garlic
- 1 tbs all purpose flour (optional)
- 1/3 cup dry white wine
- 3/4 cup diced carrots
- 1/2 cup chopped celery
- 1/2 cup of peas (optional)
- 3 teaspoon minced garlic
- 1 pound sliced fresh mushrooms
- 6 cups chicken broth
- 3/4 cup pearl barley
- 3/4 cup of brown lentils (optional)
- 1/4 teaspoon dried thyme (x2)
- 1 tsp parsley
- salt and pepper to taste
Directions:
Heat the oil in a large soup pot over medium heat.
Add onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes.
Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
Add flour until mixture is coated (if you want a thicker soup).
Slowly pour in white wine, then slowly add the chicken broth while stirring. Season with thyme, parsley, pepper and a bay leaf (optional). Bring to a boil. Add the mushrooms, cover and simmer about 50 minutes over low heat. Season with salt and pepper before serving.
Might I Suggest?
** Pairs well with a basil pesto grilled cheese.
**Also optional to add a table of balsamic vinegar when the soup is nearly done.
** I always add frozen sweet peas to all soups (reduces sodium), so you can feel free to omit these if you’re not too keen on them. You could also use parsnip or turnip here if you are so inclined.
Check out these related posts:
Lemon Lentil Soup
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http://shortpresents.blogspot.com/2011/05/lemon-lentil-soup.html |
French Onion Soup
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http://shortpresents.blogspot.com/2011/01/soup-la-lyonnaise.html |
Avocado Soup
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http://shortpresents.blogspot.com/2011/04/avocado-soup.html |
Avgolemeno Soup
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http://shortpresents.blogspot.com/2011/11/avgolemeno-greek-lemon-egg-soup.html |
1 Comment
Soup is my absolute favourite winter warmer. I'm quite wary of canned soup, here in America I just taste salt salt salt, so recipes to make it myself are the way to go. Lovely ideas!
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