I found today's recipe on Pinterest, have I mentioned how obsessed you can become with Pinterest?! It's amazing! Anyway, this recipe comes from another blog called, Alisa Cooks, she's got a lot of gluten free and dairy free recipes. The recipe is quick to prepare and has an amazing depth of flavor. It's Mushroom & Barley Soup. It's chalk full of mushrooms, barley (I used pearl barley b/c it's what I had on hand) and seasoned with tomato paste, balsamic vinegar, garlic and thyme. There's just something about the flavor combination of the balsamic vinegar and the thyme that made this taste fancy and kind of French. I absolutely adored it, and was almost surprised at how much my husband liked it. He commented on how delicious it was a few times during lunch, which melts my heart :) This recipe is delicious and low calorie for those of you who care, by my calculations it was (per cup of soup) 92 calories, 1.8g fat, 2.3g fiber, and 5.2g protein. This would be great served up with some sandwiches and/or a salad. We had it with grilled cheese and freshly cut cantaloupe.
The only changes I made was using half the amount of oil, chicken broth instead of beef or mushroom broth and using salt instead of Miso. She also said you can make this in the crock pot on low for 6-8 hours, I might try that next time. You can also add more veggies as you like, such as carrots or celery. Please give this recipe a try, you'll love it!
Mushroom & Barley Soup from Alisa Cooks
- 1 Tablespoon Oil
- ½ Medium Onion, slivered (about 1¼ cups)
- ½ Cup Dry Barley, rinsed (I used the inexpensive pearl barley)
- 2 Large Garlic Cloves, Minced (or about 2 teaspoons bottled minced garlic)
- 1 Teaspoon Dried Thyme
- 8 Ounces Sliced Button or Cremini Mushrooms
- 4 Cups (1 quart) Beef or Mushroom Broth
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Balsamic Vinegar
- 1 Bay Leaf
- ¼ -1 Teaspoon Salt to Taste
- 1 Teaspoon Miso Paste (or simply more salt to taste)
- Freshly Ground Black Pepper to Taste
Yields 2 hearty, meal-sized servings
I had planned to make this soup crock pot-style, but as usual, I ran out of time. It should do well in a slow cooker; set on low for 6 to 8 hours, allowing the barley time to cook.