soupy soup.

the leaves are falling, it's getting cold outside. time for soups, stews, stoups, and chili.


easy, simply, quick, yummy:
Mushroom Barley Soup


2 tbsp olive oil
1 tbsp butter
8-12 oz mixed mushrooms (such as button, cremini, or portabello), chopped coarsley. any dried mushrooms should be re-hydrated with some hot water, then dried on paper towels.
1 small onion, chopped
2 garlic cloves, minced
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup dry pearl barley
salt & pepper
1 tbsp dry dill, or 3 tbsp fresh minced dill
5 cups chicken broth (or a combination of broth and water to equal 5 cups)

melt oil and butter over medium heat. add onion and garlic, and cook, stiring, until the onion starts to soften. add celery and carrots, cook 2-3 minutes. add mushrooms, barley, dill, and a little salt and pepper. Stir, to get the mushrooms and barley down the bottom of the pot. when the barley has begun to get "toasted", add the broth. turn stove up to high to bring the soup to a boil. once it is boiling, turn it down to a simmer, and cook partially covered for 30 minutes, or until barley is plump and soft.

enjoy with crusty bread, or sandwiches. this soup can stay in the fridge for 5 days. i've never tried to freeze it, but i'm sure it would freeze OK.


books in the to be read & reviewed pile:
Shadowplay, by Tad Williams
The Future Happens Twice, by Matt Browne
Cimmerian City, by Rae Lindley