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Mushroom Barley Soup

January 24, 2011

This soup would have been perfect for my “Tu Bishvat” post, but better late than never. There’s nothing glamorous about this soup from The Candle Cafe Cookbook — there isn’t even any oil (I can’t remember the last soup I made that didn’t involve sautéing onions). Still, it’s simple and hearty and perfect to come home to after a cold walk from work — or if you live in DC like I do, happy hour.

Mushroom Barley Soup

3 medium carrots, peeled and coarsely chopped
1 onion, coarsely chopped
2 celery stalks, coarsely chopped
6 cups vegetable broth
2 cups thinly sliced mushrooms
1 cup barley
1/2 cup fresh dill, chopped
salt and pepper to taste

This soup is surprisingly simple and mostly involves chopping vegetables.

Once the carrots, onion, and celery are chopped, combine them with the vegetable broth in a medium pot. Bring them to a boil and let simmer for 20 minutes.

Then after slicing the mushrooms and chopping the dill —

and add everything else and let simmer for another 30 or until barley is tender.

Season to taste with salt and pepper (and maybe some red pepper flakes too)

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