Mushroom Barley Soup

Mushroom Barley Soup

Text and Photo by Jac Kyles Baker 

Makes 1 to 2 servings

Ingredients

1 cup cooked pearl barley, reserving 2 cups cooking water*

1 small onion, shredded on large holes of a box grater

1 TB unsalted butter

1 1/2 cups halved and sliced white mushrooms

1/3 cup thawed corn kernels

1 tsp fresh thyme leaves, minced

1/4 cup chopped fresh parsley leaves and stems

1/4 tsp smoked paprika

1 TB vegetable concentrate or bouillon**

salt and pepper to taste

Preparation

Place onion and butter in a microwave safe pie dish or large plate.  Microwave on HIGH 2 minutes.

Add mushrooms, thyme, smoked paprika and salt to taste to onions.  Microwave on HIGH 3 minutes. Transfer vegetables to a large microwave safe casserole or bowl.  Stir in corn, parsley and bullion or concentrate.

Purée barley water and 1/2 cup of barley in a blender. Add purée to vegetables.  Microwave on HIGH for 3 minutes.

Let stand for at least 10 minutes. Adjust seasonings according to your taste.

Cook's Notes

* I don't like to fully cook barley if I'm adding it to soup. Barley continues to absorb liquid after it's added to soup. Unless eaten right away, the barley gets mushy... and a little slimy. You know that texture if you've eaten canned soup with barley.

Soak 1/4 cup pearl barley overnight in 1 cup of water. Add soaked barley and 2 cups water to large bowl or casserole.  Microwave on HIGH for 10 minutes uncovered. Reserve 2 cups of cooking liquid.

** Use 1 cup barley water and 1 cup vegetable or chicken broth as a substitute.