For dinner tonight we had the most amazing soup. Everytime we make it, it's eye-rollingly good. Here it is:
Mushroom Barley Soup
4 servings (serving size: 1 1/2 cups)
1 1/2 teaspoons olive oil
1 1/2 cups chopped onion
1 cup thinly sliced carrot
1 (8-ounce) package presliced mushrooms
1/2 cup uncooked pearl barley
4 3/4 cups rich turkey stock
1/3 cup finely chopped celery
1/2 teaspoon salt
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme
Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.
It's from Cokking Light magazine and so seriously good. Oh - and you can easily substitute chicken stock for the turkey stock. I thought it was better with the chicken stock actually.