Mushroom Barley Soup

Good evening everyone!  

Living next to a Trader Joe's has been a continual source of food inspiration. When I get tired of pasta -- I can't believe I actually said that -- I love grabbing something I don't normally cook with. This week, that was barley.

Let it be known that I am mushrooms' biggest fan. Mushroom truffle pasta, pickled wood ear mushrooms, mushroom flatbreads, mushrooms in butter, mushroom broth in ramen... the list goes on. So it comes as no surprise that I instantly thought of mushroom barley soup!

If I've got a busy schedule, I can pack this soup in a thermos and count on a super filling meal whenever I've got a few minutes to spare. Check out the recipe below!

More later.

Asiya

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Mushroom Barley Soup

1 1/2 cup vegetable stock (I use TJ's low sodium)

6-8 whole white mushrooms, sliced 

5 1/2 cup of water 

1 cup barley (TJ's 10-minute barley)

2 tbs canola oil 

1/2 a golden onion

1/2 tsp turmeric 

3 full carrots, diced

1 tsp minced garlic 

1 tsp thyme 

1 tsp tapioca starch (optional)

salt and pepper to taste 

DIRECTIONS

1. Heat oil in a large pot over medium heat. Add garlic, stir, then diced onions. Cook for a few minutes until soft.

2. Add turmeric and thyme, mix, then add carrots, mushrooms, water, vegetable broth. Cook for 20 mins

3. Add barley to the pot, and cook for another 10 minutes, or until the carrots are soft 

4. Remove from heat, stir in starch while still hot, if a thicker soup is desired

5. Add salt -- I added about 2 tsps to the pot) -- and pepper to taste

Enjoy!