Tuesday, December 6, 2011

Time-out for some hearty Mushroom Barley Soup

This is an easy vegetarian soup that tastes like you bought it at Whole Foods Market:
2 Tbsp canola oil
1 medium onion- chopped
1 cup dry pearl barley, rinsed
3 large garlic cloves, minced
2 tsp dried thyme
1 lb button or cremini mushrooms, sliced
8 cups vegetable broth
2 Tbsp tomato paste
2 tsp balsamic vinegar
2 bay leaves
1 cup nonfat plain yogurt
Parmesan cheese, salt and pepper to taste

Heat the oil in a stock pot over medium heat. Add the onions, and sauté for about 5 minutes until translucent. Reduce heat, add barley, garlic, and thyme, and sauté for another 3 to 5 minutes.  Stir in the mushrooms, followed by the broth, tomato paste, vinegar, bay leaf, and some salt. Bring the soup to a boil, reduce the heat to low, cover, and allow to simmer for at least 1 hour, or until the barley is tender.  In a separate bowl, blend the yogurt with some of the hot soup stock, till creamy- then add back into the soup. Season with additional salt and black pepper to taste, and add some parmesan cheese when serving.

No comments:

Post a Comment