Mushroom Barley Soup
It’s like the Spinache Mushroom Barley Soup except without the spinach.
Used different mushrooms, rather than the plain white buttons: Porcini mushrooms to flavor the stock and some darker mushrooms. Don’t remember their names, but they taste just as good.
I followed the same recipe, but changed up the stock. I had to buy each ingredient for the stock individually rather than rely on the “soup stock” vegetable package I get the grocers. The stock is the Porcini mushroom soak, carrots, onions, celery, bell peppers, thyme, and pepper corns.
It’s very weird to spend my time cooking variations of mushroom soup. I don’t really dig mushrooms but I dig barley and the two go together. So with all this barley in my house, its only one package!, but I have to use it up. There’s still a few cups left over. Maybe sometime soon, I have to make that barely risotto I keep thinking about.
