A change in the seasons call for a refresh of our weekly menu and the addition of all things that make you feel warm and cozy, inside and out! So while we’ve been busting out the sweaters and heavy blankets we’ve also been adding soups to our weekly dinner mix. I have a few soups that are my go to…Tortilla, Taco, & Coconut Curry…but this year I’m committed to breaking out of my mold and adding a few new favorites. Needless to say, I’ve been on the hunt for new soup recipes that are both healthy & delicious but can be made in 30 minutes or less….because let’s be real #momlife!
This week we tested out a Mushroom and Barley Soup from a new cookbook that I just purchased The School Year Survival Cookbook (which I have been loving) and it did not disappoint! It had all the key things I was looking for… a hearty whole grain with tons of fiber + I’ve never made Barley for the kids before so I love the opportunity to introduce a new food when I can, it only takes 10 minutes to prep then you simmer and forget about it for 25 mins, and the picture in the cookbook just said fall (what can I say I’m a total image girl…give me a fabulous photo and I’m sold)!
Since there were both mushrooms and barley in the soup I knew it might be a bit of a challenge to get the kids to try it so my tried-and-true method to limit the immediate “yuck” before it’s even been tried is to get them in the kitchen to help make it! On the other hand as the one doing the majority of the cooking around here, my tried-and-true way to get my butt in the kitchen is to surround myself with tool and appliances I love! Isn’t that funny how that works….give me fabulous workout clothes and I’m 90% more likely to get my butt to the gym…give me a beautiful cutting board & the perfect rice paddle (+ a glass of wine) and I’ll happily perch myself in the kitchen! So when Ironwood Gourmet reached out to see if we would like to test out one of their cutting boards I was like….sign me up! I mean have you seen these?? They are gorgeous, environmentally friendly, available in multiple sizes, and mine is made from Acacia wood which magically appears to change color and luster depending on the lighting conditions…so obviously it’s found a permanent home on my counter! I really do love it that much! If you haven’t checked them out or if you have a foodie in your life I highly recommend you check out their entire collection as they offer the most extensive fine wood collection in the gourmet industry.
On our menu this week: Mushroom and Barley Soup via The School Year Survival Cookbook (find them online at @sweetpotatochronicles )
2 Tbsp olive oil
2-3 cloves garlic minced
1 onion diced
2 medium carrots peeled and diced
2 stalks celery diced
1 lb cremini mushrooms sliced (I just used a pack of the sliced white mushrooms you buy at the store…no idea what kind they are…although I probably should)
2 Tbsp chopped fresh thyme (or half that if dried)
3/4 cup pearl barley
4 1/2 cups vegetable or chicken stock (I used chicken better than boulian)
salt and pepper to taste
- In large pot heat oil over medium heat. Add garlic, onion, carrots, celery, mushroom, and thyme. Cook stirring occasionally until vegetables are soft 3-5 minutes.
- Mix in barely, pour in stock. Simmer for 20 minutes or until barley is tender but still chewy. Add salt and pepper to taste.
Be sure to leave a comment below as I would love to hear what you’ve added to your winter menu and what your favorite items that are keeping you in the kitchen are!