This hearty Vegetable Mushroom Barley Soup is a delicious comfort dish which doesn’t need too many words.
I’ve lost my thoughts. Have you seen them?
Speaking about words…I’m speechless, my friends! But don’t get it wrong. I’m speechless not because this amazingly comfort Vegetable Mushroom Barley Soup. Nope. Apparently, I am struggling with finding themes for my posts.
Like blank blank.
Even lavender doesn’t inspire me to my traditional lavender jokes.
It’s been happening since New Year. Like something
magical sinister happened on December 31 at 11.59 p.m. resulted in losing my ability to coherently think and write. Or just think and write.
Normally, I have some ideas for blog posts in advance. Often, I already get the idea while I’m making (or recently made) something.
Alice – Pudding. Pudding – Soup.
I know, we all humans, and I believe most of the bloggers have experienced this at least once. Scary anyways. Because what’s the point of being a food blogger, if you cannot come up with a few nice, readable, and preferably interesting paragraphs?
Of course, once in a while, you can just briefly introduce the recipe.
Like “Alice – Pudding. Pudding – Alice”.
But you cannot do this all the time. Besides, the phrase Vegetable Mushroom Barley Soup – Alice. Alice – Vegetable Mushroom Barley Soup might sound awkwardly long.
Sure, you may suggest that everyone needs a little time off to gain their inspiration back once in a while. That’s true.
Last year I took a week off hoping I would have a million of amazing ideas by the time it would be over. And you know what? Nothing. It didn’t work out. The only one thing I gained was a subtle miserable feeling of my useless existence (And a light panic).
Vegetable Mushroom Barley Soup
That’s alright, though. It should be fine shortly.
I’m going to make some delicious food this weekend which would hopefully helps me to get my writing skills back.
If not, well…I will have an extremely radical thing to try – pulling the Lavender from my pantry.
In a meanwhile, let’s enjoy this cozy Vegetable Mushroom Barley Soup. It’s something which would keep you warm these refreshing days. Also, like most of my soups, this one is utterly thick and nice. I like my soups in only two ways – soup-puree (quite thick) and very thick. Indeed, a funny story occurred this time. When I made this soup at night, it was just perfect. I didn’t realize that the barley absorbs lots of liquid, and in the morning that was the pot with something which should be rather called barley porridge or risotto. I didn’t mind, though. I just added some boiled water. Keep this in mind, and add less barley (or more water) than recommended in the recipe. On a side note, you might also like this Chicken Vegetable Soup.
How would you get your inspiration back? Would you be nice to suggest some ideas to me?:)
- 6-7 cups of water (8-9 if you don't like soup)
- 2/3 cup barley
- 1 medium white onion, chopped
- 3 medium portobello mushrooms, sliced
- about 10 cremini button mushrooms, sliced
- 1 cup mini carrots, cut
- 1 cup chopped celery
- 1 jalapeno or to taste, sliced
- 1 tablespoon butter
- 3 tablespoons olive oil
- salt and pepper to taste
- 1/2 tablespoon smoked paprika
- cilantro and jalapeno, to serve
- Rinse the barley and place it in a pot. Add the water and bring it to a boil then reduce heat to low and simmer for about 30-40 minutes.
- In a meanwhile, heat the butter and oil in a pan and saute the onions until translucent, 3-5 minutes.
- Add the mushrooms and cook for about 10 minutes until they start to golden. Season and stir in the paprika.
- Add the carrots and cook a few minutes.
- Lastly, stir in the celery and jalapeno for only a few minutes. Keep in mind we are going to finish cooking the veggies in the pot so leave them crisp and slightly under-cooked.
- Once the barley is almost ready (I like it slightly undone, but normally it takes about 35-45 minutes), add the mushrooms and veggies. Simmer for 5-10 minutes depending on veggies - they should remain crisp and nice) just to incorporate the flavors. Off heat.
- Let the soup stand at least 30 minutes (or better overnight) before serving. Serve with cilantro, jalapeno, and if desired, a dollop of sour cream.