2016, that is! A hearty soup is just what I need to get jump started into project mode this January. The craziness of the November and December holidays is over and the decorations have been stowed away for the season. So far, our New England winter has been pretty mild & unseasonably warm, but the cold weather is making its appearance here this week. I’m hoping it will not get bitter cold or snow much this winter. I can do without those obstacles. It is certainly cold enough (for me!) to enjoy the comforts of a warming & filling soup without extreme winter weather. A hearty soup will also help fuel those de-cluttering and organizing projects still on my to-do list. You know, the ones I ignored doing in 2015 and have committed to attack in 2016!

Barley & Mushroom Soup

Barley & Mushroom Soup (adapted from cookinglight.com)

Yields 4 (1 1/2 cup) servings

Ingredients:

• 1 1/2 teaspoons olive oil
• 1 large onion, chopped
• 1 large carrot, thinly sliced
• 8-ounces mushrooms, sliced
• 1/2  cup uncooked pearl barley
• 4 3/4 cups vegetable broth
• 1 stalk celery, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• pepper to taste

Directions:

Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, and mushrooms. Sauté the vegetables for 7 minutes or until they are golden brown.

Saute the vegetables.

Stir in the barley, and sauté it for 2 minutes.

Add in the barley.

Add the broth, celery, and salt, and bring it to a boil. Cover the pot, reduce the heat, and simmer the soup for 20 minutes.

Simmering the soup allows for the flavors to blend.

Add the thyme, and cook the soup for 5 more minutes. Add pepper to taste. Serve hot.

Soup’s ready!

I’m settling in for winter with some great soup!  ~Linda

Barley & Mushroom Soup (adapted from cookinglight.com)

Yields 4 (1 1/2 cup) servings

Ingredients:

• 1 1/2 teaspoons olive oil
• 1 large onion, chopped
• 1 large carrot, thinly sliced
• 8-ounces mushrooms, sliced
• 1/2  cup uncooked pearl barley
• 4 3/4 cups vegetable broth
• 1 stalk celery, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• pepper to taste

Directions:

Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, and mushrooms. Sauté the vegetables for 7 minutes or until they are golden brown. Stir in the barley, and sauté it 2 minutes. Add the broth, celery, and salt, and bring it to a boil. Cover the pot, reduce the heat, and simmer it for 20 minutes. Add the thyme, and cook the soup for 5 more minutes. Add pepper to taste. Serve hot.