Thursday, January 15, 2015

Mushroom, Barley & Vegetable Soup

2 qt Beef Stock (substitute vegetable stock for vegetarian version)
1 pt whole Cremini mushrooms, sliced into 1/4 inch slices
1 c pearled barley
1/2 lb carrots, cleaned and cut into 1/2 inch pieces
1 medium yellow onions, pealed and chopped into 1/2 inch pieces
1 t sea salt
1 red bell pepper, cleaned and chopped into 1/2 inch pieces
1 green bell pepper, cleaned and chopped into 1/2 inch pieces
1 t dry thyme
1/2 t celery seed
1 t black pepper
1/2 t cayenne pepper
2 T olive oil
1 T butter (replace with more olive oil for vegetarian)
1/4 c water (for deglazing)

Turn on a large crock pot to high and put in the stock, barley, and spices (except salt). Cover.

Place a saute pan on the stove set to medium high heat. Add oil and butter. When melted, add onions and sprinkle sea salt over them. Allow to saute for a few minutes until they begin to sizzle and start becoming translucent on the edges.

Add the peppers and carrots and mix. Allow to simmer for a few minutes.

Add the mushrooms and mix. Cover and allow to simmer for 5-8 minutes, stirring occasionally to prevent burning.

Remove and add all to the crock pot. Deglaze the pan with water, stirring up any brown bits and add to the crock pot as well.

Allow soup to cook on high in the crock pot for 2-3 hours. Stir every 30-45 minutes if you can.

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