Hearty Mushroom Barley Soup

There’s nothing better than sitting down to a steaming bowl of soup when it’s cold and rainy outside.

This soup is one of my favourites. It’s easy to make and oh so satisfying.

The recipe can easily be doubled and doubled again. What will you do with so much soup? Freeze it in portions and save if for a rainy day when you don’t feel like cooking.

6 cups water 1 onion diced

1  potato diced

2  stalks of celery diced
2 carrots diced

1/2 cup of chopped tomatoes (canned is fine)

1/2 cup of yellow split peas (you can use green if you have them)

1/4 cup barley

1/4 cup brown rice

1/2 cup sliced mushrooms

1 tablespoon oil

1 tablespoon butter

1 teaspoon of salt

1 tablespoon of chopped dill or parsley
yogurt or sour cream optional

Place the oil, butter and salt in the bottom of your pot and sauté the mushrooms on a low heat until they are evenly cooked. Add all the rest of the ingredients. Bring to a boil, cover and simmer over a low heat until tender. This should take about 1 to 1 1⁄2 hours. Adjust the salt and add pepper to taste.

When you’re ready to serve it’s really nice to add either a dollop of yogurt or sour cream with a sprinkle of fresh parsley for colour.

This soup can be thinned to a consistency you prefer by adding tomato juice or stock as desired. You can also mix any soup leftover into some cooked pasta top with cheese and bake for an easy

 Susan Gordon

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