Soup's On: Mushroom Barley

Mushroom and Barley...a classic soup combination, and one that practically screams "Fall". This hearty and wholesome soup is great on a chilly day. The addition of Ginger and hot Chiles gives this version an extra kick! But don't worry...the Barley and Mushrooms will regulate the spiciness.


Mushroom Barley Soup
Serves 4-6

Ingredients:
1/2 lb. Crimini/Baby Portobello Mushrooms, sliced on the thick side
1 large Onion, diced
5 stalks Celery, sliced 1/8-inch thick (into little "C" shapes)
2 cloves Garlic, Minced
1 c. dry Hulled Barley
2-3 tbsp. Butter or Olive Oil
6 c. Vegetable Broth or Chicken Stock
1/4 tsp. dried Oregano
1/2 tsp. dried Basil
*Fresh Ginger, cut 3-4 Quarter-sized slice
*1-2 dried hot Chiles (i.e. Red Thai, Chile de Arbol)
*2 Bay Leaves
Fresh-Cracked White Pepper (I like White for the subtler flavor/the color blends into the soup)
Salt

*these will be removed before serving, so don't crush/cut them up!

Directions:
1. Heat Butter/Olive Oil in a large pot, over Med-High heat. Add Onion & Celery, saute for 5 minutes. Add the Garlic, Oregano, Basil & a sprinkle of Salt and saute for another 3-5 minutes.

2. Add the Veg Stock/Broth to the pot and bring to a boil. At this point, taste the broth (carefully) to make sure it is Salted to your liking...(many store-bought Stocks and Broths are pretty heavily salted already, so you may not need to add any more)...it's best to add any additional Salt BEFORE you add the Barley.

3. Stir in the Barley, Ginger, Chiles, Bay leaves and some White Pepper (to taste). Return to a boil, cover, and reduce heat to a simmer for 20-30 minutes...make sure to stir it every couple of minutes, and taste the Barley for doneness (Barley will still be a bit on the chewy side when it's finished, but it should not be hard/crunchy in the middle).

4. If the soup starts getting too thick as the Barley soaks up the broth, you can add an additional cup or two of Water (with a little Salt) or Stock.

5. When the Barley is done, remove the Bay Leaves, Ginger slices & Chiles and discard.

6. Add the sliced Mushrooms to the soup. Stirring frequently, simmer for 5-10 minutes or until they are cooked through to your liking.

7. Serve and garnish with a little White Pepper.