Mushroom Barley Soup with Dill


A hearty winter favourite - good for using celery and carrot up too. Dill missing in this picture, will replace.

2-3 Carrots

2-3 Celery sticks

One medium Onion

10-12 Cremini mushrooms

4-6 cloves Garlic

Olive oil

Salt

Veg bouillon

Water

Dried or Fresh dill

Rosemary or fennel seeds optional

1/2 cup barley

Directions:
Enjoy some latitude with the amounts. You always have to taste test soups to adjust anyway.

Wash and soak the barley.

Chop garlic and onion first. Saute in a generous amount of olive oil. Add in chopped carrots, celery, mushrooms chopped however you would like them to fit in your mouth. Add salt to taste, same with the veg bouillon. About 2 tsp dried dill or a big handful fresh. Add rosemary and / or a few fennel seeds or any other herb that you like. Not oregano though. You want the dill to be the main herb flavour. Add enough water so that it covers all the vegetables. More if you want a watery soup, less if you want it more hearty.

Drain the barley and add it into the pot. Bring to full boil for 10-15 min or until the barley is tender. Lower heat and let it simmer for 30 min.  Taste test. You may want more salt, oil, or water. Should be done then. Can serve then or leave for later. Will continue to taste better the next day, but may not last that long.

Goes well with a good fresh bread and salad. Could top with goat cheese, cheddar or sour cream, but doesn't really need it. 

Comments

Post a Comment

Popular posts from this blog

Clear Spinach Soup

CLEAR SPINACH SOUP A nice change from the broccoli soup. John likes this one. This nutritious, low fat, low calorie soup is best if you are trying to lose some of those extra pounds. The garlic and onion in the soup aids in decreasing the excessive fat deposition in the arteries. Preparation Time:  15 mins. Cooking Time:  15 mins. Serves 4.  Ingredients 3 cups   sliced spinach 3/4 cup  finely  chopped onions 2 tsp   garlic, chopped 1 tsp   oil salt  and  pepper  to taste For serving toasted  whole wheat bread Method Heat the oil in a non-stick pan, add the onions and garlic and cook till the onions are translucent. Add the spinach and cook over high flame till the spinach turns to a bright green colour. Add 3 cups of cold water and purée the mixture in a blender to a coarse texture. Pour the purée back to the pan, add salt and pepper and allow the soup to come to a boil. Serve hot with toasted whole w...
Read more

Bannock / Donut Recipe

Bannock Sometime in grade 4 Social Studies class, there was one of those special demonstration days where one of the Moms came in and made bread that native people would eat. I thought it was so delicious. It seared my memory and for 20+ years I've wanted to eat it again. Found this super simple recipe and have made it twice in the last week. And it's still just as good. INGREDIENTS: 3 cups all-purpose flour 1 teaspoon salt 2 tablespoons baking powder 1/4 cup butter, melted 1 1/2 cups water METHOD: Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick. Or strips. You can also take this and wrap the dough around a stick and cook over a campfire. I'm looking forward to trying that. Cook in a greased frying pan over medium heat, al...
Read more

Curry Lentil Phyllo Triangles

Image
John tried something like this at an Ethiopian restaurant and this was a pretty close replica. It was my first time working with phyllo which I bought very affordably at T&T. A nice samosa alternative. You also can omit the potatoes. Serving Size: 1 Triangle Source of: Folate Good Source of: Vitamin A INGREDIENTS: 1 cup peeled and diced sweet potato vegetable oil 1medium onion, finely chopped curry powder ground cumin turmeric salt pinch cayenne pepper pinch 1 cup cooked green lentils, also called French lentils phyllo pastry sheets melted butter METHOD: PREHEAT oven to 375ºF(190ºC) if baking right away and not freezing appetizers. Soak lentils. The cook until eatable, but not mushy. Set aside. In a pan, heat oil over medium heat cook onion, stirring until soft. STIR in curry powder, cumin, turmeric, salt, cayenne and cook for 2 minutes. ADD cooked lentils until heated throughout. LAY 1 sheet of phyllo on work surface keeping the oth...
Read more