Cooking by Connie

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