It is that time of year when the leaves are falling along with the temperatures, and our cravings beckon for cozy fare to devour. A warm soup always seems to fit the bill when I get the hankering, and this mushroom potage with pearled barley is a wonderful solution to my cool weather dilemma.
For this particular soup version I used Organic Pearled Barley by Arrowhead Mills. Pearled barley has had its hard outer layer removed, thus opening up a chewy, delicately flavored grain that is quite versatile, I have used it in other recipes as well, such as Chicken Barley Bake, and Wild Mushroom Barley Soup. Pearled barley can also be used in a tasty pilaf, in a pudding, or even as a breakfast cereals mix, you can benefit from this highly nutritious grain in many ways. According to the package nutrition facts, one-quarter cup of pearled barley has 8 grams of fiber, 160 calories, 5 grams protein, and only 1 gram of fat.
|1||Lg.||Onion, diced (2 cups)|
|To taste||Sea salt and white pepper|
|1.||Melt butter in a large stock pot then sauté the onion and garlic until soft and translucent.|
|2.||Add the mushrooms and lemon juice and toss well, simmer until mushrooms are soft.|
|3.||Add the herbs, seasonings, and bay leaves, and stir well, continue to simmer a minute or so.|
|4.||Add the beef stock, pearled barley, and carrots, and then bring to a boil. Reduce heat and then simmer on low heat for 1 hour, or until barley is cooked through and soft.|
|5.||Season with sea salt and white pepper to taste.|
To Serve: Ladle eight ounce portion into soup bowl and serve immediately.
Yield: 8 1-cup servings