Mushroom Barley Soup

                                                               Mushroom Barley Soup

The weather has been cooling, but is still warm enough for a lighter soup.  It is filling with the barley, but not too heavy on a warm evening.

Barley is perfect in the warm, humid weather as it helps to regulate heat and damp conditions in the body.  It helps build the body and muscles and stimulates the appetite. Combined with the detoxifying properties of the mushrooms and cooling properties of celery, it is perfect for summer meals and during illness.

Mushroom Barley Soup
Serves 4-6

• 8-12 ounces cremini mushrooms
• 1 cup pearl barley
• 3 medium or 2 large organic carrots
• 3 medium or 2 large stalks organic celery
• 1 leek
• 2 Tbsp flour
• 8 sprigs fresh thyme, tied together with cooking string
• 5 collard green leaves
• 12 cups vegetable stock
• Olive oil
• Salt and pepper
• 1/2 tsp each of dried Thyme, Parsley and Chevril 

-Cut end and dark green leaves off of the leek and cut in half

-Place leek in a bowl of water, clean between leaves to remove sand and dirt

-Scrub carrots, cut in half lengthwise

-Remove ends of celery and carrots and cut in half moons

-Clean mushrooms with a dry cloth and slice

-Heat 2 Tbsp olive oil in a large pot over medium heat

-Add leek, carrots and celery, cook for 3 minutes, stirring occasionally

-Add mushrooms, a few grinds of salt and pepper, cook for 2 minutes over medium-high heat

-Sprinkle flour over vegetables, stir, cook for 2 minutes

-Add vegetable stock and thyme sprigs, bring to a boil

-Add pearl barley and dried herbs, stir and reduce heat to medium-low, keeping at a simmer

-Cook 45 minutes - 1 hour, until barley is cooked almost al dente

-Stir in remaining broth if too thick

- Add thinly sliced collard greens, cook 7 minutes

Accompany with a warm crusty French bread or crackers.  

Have a most wonderful weekend!