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.
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?:)
Notes
havocinthekitchen.com
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Love that you spiced the soup up with fresh jalapenos! It is perfect and if this is you with no great thoughts… well I’m here to say you are mistaken. Soup is good food and this one is maxed on deliciousness and the photos are stellar Ben. Really.
Kevin | Keviniscooking recently posted…Bacon Wrapped Tots with Homemade Ranch
Thank you, Kevin!
Ben Maclain|Havocinthekitchen recently posted…Mushroom Ham Stuffed Baked Pasta
I am going through the same thing Ben. Since the end of the holidays, it’s been so difficult for me to do anything blog related, especially writing. I just don’t want to sit down and do it. Glad you did it and posted this soup because I need this in the life right now. Love barley soup but I normally always add beef. Happy I have a veggie version now. Have a great week, my friend :)
karrie @ Tasty Ever After recently posted…20 Recipes for National Soup Month
Even though you haven’t planned this post idea in advance, you are still amazing with your good sense of humor. Just be like that. But that doesn’t mean that I am not missing your awesome stories and your great lavender recipes — keep ’em coming. :) Absolutely loving this hearty and comfy Vegetable Mushroom Barley Soup.
Anu – My Ginger Garlic Kitchen recently posted…Jeera Aloo Quesadilla | Video Recipe
Oh Ben, you existence is anything but useless, I think you are pretty marvelous! We all have those times when we are at a loss for words/stories – when that happens to me, I simply read as many food related articles on the NY times Food section or as many blog posts as I can – sometimes, something stirs and I feel I get my mojo back. Sometimes, I just need to step back. But, seriously, these photos don’t need words! You have done such a fantastic job capturing the essence of that soup in these photos! Sending you a big virtual hug, my friend!
Shashi at RunninSrilankan recently posted…Slow Cooker Three Bean Stew With Cocoa
This soup is exactly what I wanna have for dinner! Unfortunately it’s too late to start to cook now, but I’ll be surely making this in the next days. It looks so hearty and so comforting. Pinned of course!
P.S. I know that struggle, I feel really unmotivated nowadays too… so I don’t have any real advice for you…let’s just wait and hope that great ideas will come soon :D
Evi @ greenevi recently posted…Vegan Hungarian Paprika Potato Stew
You know, it’s ok if you don’t have any amazing stories. I’ll just sit and stare at these photos. And I’ll quietly wonder whether or not you are shipping me a container of this soup. It looks amazing, Ben! And I love that you suggest serving this with fresh jalapenos! What a fun twist…and perfect for these (sorta) cold days that we’re having right now. P.S. If you need blog stories, go have a kid. Then you’ll have more stories than you can possibly write! ;-)
David @ Spiced recently posted…Banana Walnut Muffins
I got it, David. Would you consider borrowing me Robbie for a week?:)
Great looking soup Ben!! just in celebration for national soup month!!
Gaila recently posted…Classic hachis Parmentier
Thanks Gaila!