With the way I typed that title, I'm sure it appears as if the arctic winter has set in, and we are well below freezing. Well, let me tell you, after a summer of most days being in the 90s and only a week removed from the 80 degree mark, 50 feels like we should be donning parkas and building igloos.
I had to turn the heat on this weekend. Not for long, just to take the chill off in the morning so the little guy's feet didn't freeze, but come one! We don't get to ease into this? We just got thrown into the deep end of the pool so to speak, and the water is cold!
It's October, chilly, getting darker earlier, rainy...all of these point to on definite thing. It's soup season-and while I am not a fan of the cold, or the wet, I am a huge fan of all things soup and take it as a great challenge every year to find some tasty new ones to share with all of you!
This soup has been one I've been attempting to make for our entire marriage. No joke. See, that year on Christmas family friends had my parents, Adam and I over for a light soup supper on Christmas night. She served a tasty mushroom barley soup and my dad raved about it, as did we. I have literally been trying to recreate that soup ever since. Sure, I could have asked for the recipe, but for some reason, I just wanted to do it on my own. (I have no idea where my children get their stubborn streak by the way.)
I have made a couple different mushroom barley soups over the years, and while they have come close, they have never hit the nail on the head. That all ended with this. I think I finally conquered it! The reason? Milk. Yep, it was a creamy soup, and for some reason I never remembered that until I took the first bite of this and knew I had unlocked the key. Oh, and my dad and husband agreed. This is as close to that delicious soup as we've had since that Christmas almost two decades ago.
Looking for a hearty, stick to your ribs soup for a cold evening? One that will thaw you out and satisfy a long day's huger? This has got you covered. Serve it with some crusty bread or for something different, my Cranberry Turkey Bites (we love these on soup nights) and you've got a meal that make the cold outside disappear with the first spoonful!
Here's to a tasty soup season! I promise there are more new ones to come!
Creamy Mushroom Barley Soup
1 lb. baby bella mushrooms, sliced
3 carrots, diced
3 celery stalks, diced
1 small yellow onion, diced
2 cloves garlic, minced
4 c. beef broth
4 c. milk
2 TBS cornstarch
2 tsp. dried thyme
1 tsp. lemon pepper
2 beef bouillon cubes
1/4 c. butter
1 c. quick cooking barley
Salt and Pepper
In a large stock pot, heat butter over medium heat. Add mushrooms, onions, carrots and celery. Saute' for about 7 minutes, until tender. Add beef broth, bouillon, thyme, barley and black pepper. Stir to combine. Increase heat to high and bring to a boil. Reduce heat to simmer, cover and cook for about 15 minutes until barley is tender. In a large bowl whisk together cornstarch and milk. Add milk mixture, lemon pepper and salt to soup. Increase heat back to boiling. Stirring constantly, boil for a few minutes until slightly thickened. Reduce heat to low and cook for 10 more minutes to allow flavors to develop.
Shared at Weekend Potluck
Shared at Meal Plan Monday
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