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October 19, 2004

Who can resist satisfying home-made soup when the wind
howls around the corner of the house and we sit closer
to the fire to ward off the approaching winter chill?
Okay, you Floridians and desert dwellers don't know what
we're talking about, but trust us - there's nothing like 
a steaming bowl of soup to ward off the winter megrims 
along with one's hunger. One of our favorites here is a 
good hot homey pot of mushroom barley, along with fresh 
crusty bread and a mixed green salad. Fix this for your
friends and family some nippy night and you'lle be rewarded
with oohs, aahs and smiles of satisfaction.



Old Fashioned Mushroom Barley Soup

4 quarts chicken or hearty vegetable stock
1 cup uncooked pearl barley
4 carrots, peeled and finely diced
1/2 tsp. dried sage
1/2 tsp. dried thyme
2 TBSP. unsalted butter 
2 TBSP. olive oil 
2 medium onions, chopped fine
2 lbs. older (starting to brown) white mushrooms,
  sliced or quatered
3 cloves garlic, minced fine
Salt & pepper
1 cup sour cream
2 stalks fresh parsley

Pour the stock into a large soup pot. Add the barley, carrots,
thyme and sage. Bring to the boiling point, stirring occasionally.
Cover tightly and simmer for 45 minutes. 

While the pot is simmering, melt the butter in a skillet over low 
heat. Add the olive oil and onion and saute, stirring occasionally, 
until the onions are soft and translucent (7-10 minutes). Raise the 
heat to medium, add the mushrooms stir for an additional 5-7 minutes. 
Add the garlic and cook 5 minutes more. Whisk into into the soup
and season with salt and pepper to taste.

Cook the soup, uncovered and on very low heat, for another 25-30
minutes. Ladle into bowls and garnish with a dollop of sour cream
and a snippet of fresh parsley.

Serves 8.




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