Embracing The Fungus – Mushroom Barley Soup

The weather has been pretty nuts here lately.  Not that I’m complaining, with my absolute hate of the bitter cold.  But it seems a bit odd to me when the days of January are sporting temperatures in the 50’s and (low) 60’s; and that oddness is compounded when you’re eating stews and other wintry-themed dished.  Madness!

Mushrooms Pearl Barley

Heather and I have both been trying to expand our horizons this year; returning to ingredients that we have less than pleasant feelings towards.  One of the big ones for me is the mushroom.  It’s a friggin’ fungus!  As a friend of mine once said: “you might as well lick the bottom of your shoe.”  To be fair, I’ve been slowly coming around to these suckers.  The stock I made for Slow Cooker week was quite successful and Lost Dog Cafe has, by far, the best veggie burger I have ever had (WITH mushrooms).  So here I go, jumping into the world of mushrooms!

The Makings Of Soup

Barley is not an ingredient you see very often in recipes, which is a shame.  Pearled barley is simple, healthy grain to work with and has a nutty flavor with a chewy texture.  It serves as an excellent thickener too.  I used this to complement some white button mushrooms.  And the result?  A tasty mushroom soup I’ll actually enjoy eating!  The flavor is subtle, but delicious.

Mushroom Barley Soup

Mushroom Barley Soup

2 tablespoons olive oil
1 yellow onion; chopped
1 carrot; diced
1 stalk celery; diced
1 cup pearl barley; rinsed and drained
10 oz mushrooms; cleaned and sliced (I used white button)
6 cups vegetable stock
1 teaspoon dried thyme
1 1/2 fresh chives
salt and black pepper to taste

Heat a large stock pot under medium heat and cook the onion, carrot and celery with olive oil until softened; approximately 5-8 minutes. Add your remaining ingredients and simmer until the barley is soft but chewy. Serve and enjoy!