Meatless Monday

another meatless monday

i love mushrooms. i ate them more often when i didn’t have a husband who hates them. it’s not like he forbids me to eat them or anything, it’s just easier to cook one dinner a day, ya know? so the other day i’m pinning (yes, and i am slightly obsessed) when i came across a lovely photo of mushroom barley soup from mango & tomato. i pinned it with the intention of making it soon. i thought it would be perfect for a dinner and some lunches this week.

so guess what i made today? and meatless for monday, so less!

this is the veggies all cooking before adding the broth and barley. can i just tell you amazing my kitchen smelled at this moment? i actually took this photo to remind myself of that yummy smell. the recipe is very easy and the soup comes together quickly. i didn’t use as much stock as the recipe calls for, but i may end up adding some as the week goes on. the soup is full of wonderful earthy flavors with the mushrooms and thyme. i only had fresh thyme and i added some dry oregano, too — just for kicks.

this is good stuff! easy to make and very tasty. olga recommends adding leftover meat to the soup, which would make it even heartier. yum!

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Mushroom Barley Soup

Ingredients
1 cup pearl barley
4 cups water
salt
2 teaspoons olive oil
4 carrots, peeled and chopped
1 large white onion, chopped
2 garlic cloves, chopped
4 celery stalks, peeled and chopped
2 teaspoons dry thyme
16 ounces sliced baby bella mushrooms
8 ounces sliced white mushrooms
8 cups chicken broth

Directions

1. Cook pearl barley: add pearl barley to salted water, bring to a boil. Lower the heat, cover, and cook for about 35 minutes.
2. In a soup pot, heat the oil. Add carrots and cook for 5 minutes.
3. Add onion, garlic, celery and thyme and cook for 4 minutes.
4. Add mushrooms, season with salt and pepper and cook for 15 minutes.
5. Add the chicken broth. Bring to a boil, lower the heat and simmer for 5 minutes.
6. Add cooked pearl barley and heat it through.

Recipe from Mango & Tomato