Here in the northeast of the United States we are experiencing lots of snow, wind and freezing temperatures. Which tells me that its time to break out the extra large pot and get some soup cooking. I especially love when clients ask us to do a soup course for an event because it gives our chefs an opportunity to be creative with something that is typically so simple. The above photos are (from left to right) of a butternut squash soup, a traditional vegetable soup and a crab bisque. Whether it’s a cream or broth based soup one thing is for sure; just one spoonful and the chill in the air is whisked away, replaced by that wonderful feeling of warmth that spreads from your nose to your toes. Try this delicious recipe for vegetable barley soup tonight!
Vegetable Barley Soup
1 l/2 tablespoons olive oil
1 cup chopped onions
1 l/2 teaspoon fresh, chopped garlic
1/4 teaspoon dried thyme
1/4 bay leaf
1 pound white mushrooms, cleaned and quartered
l/4 cup barley, uncooked
2 stalks chopped celery
2 large sliced carrots
6 cups of chicken stock
1 can diced tomatoes
Salt and black pepper
1 tablespoon chopped parsley
Instructions:
Place oil in a large soup pot
Add onions and cook over low heat 10 minutes or until wilted
Add the garlic, bay leaf and thyme
Add the mushrooms and cook for 20 minutes over medium heat, stirring
Add the barley, celery, carrots and broth
Bring to a boil, reduce heat to medium-low and simmer 25-30 minutes or until vegetables and barley are tender, skimming any foam that rises to the top
Remove bay leaf
Add tomatoes and cook 5 minutes more
Season to taste with salt, pepper
Stir in the parsley just before serving the soup
