Today is a big day. As o 8:49pm I had 500 hits on this blog!
WOOHOO! Thanks to everybody who kept coming back and to those who perused once to see what was going on. I’m thrilled.
So to celebrate, let’s make soup: particularly mushroom barley soup. Why? …..Why not? Besides one kind commenter asked or a recipe and here at Off-White we’re all about service with a smile.
I haven’t posted a recipe in a while and it feels good to do so. This is a good one for a hearty meal or to make in a large batch and have for lunch at work a few days in a row. I’m posting the vegetarian option first with a beef add-in.
2 tbsp extra-virgin olive oil
2 yellow onions, chopped
2 carrots, diced
2 celery stalks, diced
1 oz dried porchini mushrooms, reconstituted in 1.5 cups of water for 30 min (if you don’t have them, just omit, but they are nice)
1/2 lb fresh button mushrooms, sliced
1/4 can tomato paste
3 cups beef or veggie stock (I like Pacific brand, but watch the salt)
3 cups water
2 cups pearl barley (found in bulk at many grocery stores)
1/4 cup chopped fresh dill or 2 tbsp dried
salt and pepper to taste
Optional: 2 lb beef shortribs, fat removed
In a large, non-reactive pot, heat oil on med heat. Add onions, carrots, and celery until lightly browned and soft, about 10 minutes. Strain dried mushrooms, reserving soaking liquid. Add dried + fresh mushrooms to pot. Cook about 8 minutes. Stir in tomato paste, stock, water and reserved soaking liquid. Boil and add barley. If using beef (which is browned in oil on med heat and then de-boned), add now. Reduce heat and simmer, partly covered for 1 hour. Add dill and cook another 10 minutes.