September 2018
What is the month of September known for? There are lots of funny and appetizing foods.
It is ‘Be Kind to Writer’s Month’—that one really hits home
as I am a writer of two cookbooks and one novel. It is also Eat Chicken Month and National
Chicken Month. It is National Bake and
Decorate Month and National Fruit and Veggies Month. The one I am going to use is National
Mushroom Month. There are lots of
recipes in my Soups and Stews…Comfort by the Spoonful book and choosing one was
difficult. I finally decided to share my
Mushroom Barley Soup recipe that I think you might like. It should keep you
warm even through in Florida September is still hot.
Mushroom Barley Soup
2 Tablespoons olive oil
2 Tablespoons butter
1 yellow onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
½- ¾ pound fresh
mushrooms, thinly sliced
10 cups mushroom broth*
(or beef stock or chicken stock)
1 ¼ cups pearl barley, rinsed in cold water
1 bay leaf
Salt and pepper to taste
½ teaspoon dried rosemary
2 to 4 Tablespoons parsley, chopped for garnish
In a soup pot, warm oil and butter and slowly saute the onion,
celery, carrots
until translucent, about 5 minutes.
Add sliced mushrooms and cook for 4 minutes until soft.
Add broth, barley, all herbs and reserved liquid.
Bring to boil, reduce, and cook 60 minutes slowly so barley
is
tender.
Remove bay leaf, add salt and pepper to taste.
Serve in bowl with parsley as garnish. Serves 8-10
