To Alex -

To Alex...who is far away in person, but never far from my heart. I miss you. Enjoy these snippets of everyday family life here in the states.

Wednesday, March 2, 2011

Mushroom Barley Soup

No picture and I'm real sorry about that. The problem is I'm too busy drooling over this soup while I'm preparing it and then I sort of gobble it up before I remember I should have taken a picture. This soup is thick and very flavorful, cooks up quickly and freezes well. What's not to love about it?

Mushroom Barley Soup

8 oz whole mushrooms, cleaned and quartered
2 bunches green onions, trimmed and cut into 1 inch pieces
2 cups Imagine Organic chicken broth
1 cup Chardonnay, use the cheap stuff, it's awesome in soup
2 medium carrots sliced into thin rounds
1/2 cup barley
1/4 teaspoon Savory
1/4 teaspoon Thyme
1/2 teaspoon Basil
olive oil

Toss mushrooms and green onions in a little bit of olive oil. Season with salt and pepper and roast 425 degrees for 30 minutes. Meanwhile, combine chicken broth and Chardonnay in a saucepan. Add sliced carrots, barley, savory, thyme and basil. Bring to a boil, reduce heat and simmer until mushrooms and onions are roasted. Add these to the soup and continue simmering until carrots are crisp tender and barley is swollen., enjoy! This has become my new favorite soup.

Note: I roast the mushrooms and onions with lots of root vegetables so I make better use of the oven. I figure I'll eat the root vegetables with another meal.


  1. MMMM...that looks SCRUMPTIOUS!!!! Tony loves mushroom soup, I bet he will like this...thanks for sharing...

  2. Hiya I'm back thanks to sorting blogger problem which stopped me leaving comments. Back to normal soon xxx
    lovely soup I'll have it on the menu this week