Wednesday, September 5, 2018

White & Wild Mushroom Barley Soup

“White & Wild Mushroom Barley Soup”, page 162, marks the 500th recipe I’ve made from this cookbook. I am now officially half way through the recipes!!! It has taken me a long time to get this far, 8 years, to be exact. I didn’t set a specific time goal for working through the recipes, and if asked back in 2010 how long I thought this project would take, I probably would have guessed I’d be done by now. The world and time move so fast, and since the publication of 1000 Vegan Recipes, there have probably been 1000 more vegan cookbooks published – which is a wonderful thing! But since I’m doing this just for fun, and hopefully to provide encouragement to others embarking on this path, I’m not too worried about the length of time it’s taking. I thank all of you who have hung with me over these last 8 years, some maybe there from the beginning, others joining along the way. I appreciate all your visits and feedback, and hope I’ve helped make a positive difference.

This soup was very easy to make, with simple whole foods (onions, carrot, celery, mushrooms, barley, dill weed, seasonings). Mushroom Barely soup is a classic, and this version includes the same basic ingredients to make it as pleasing as ever. The difference here is using a combination of both white and wild mushrooms, which as Robin Robertson notes, gives the soup an extra dimension. She also suggests using mushroom broth for a deeper flavor, but that isn’t strictly necessary.

I topped each of our servings with minced parsley, as called for, plus a dollop of homemade soy yogurt. I am quite sure I will never tire of this delicious soup.

Now – on to the next 500 recipes!
Keeping it “McDougall Friendly” check list:
  • Sauté the veggies in a little broth, soy sauce, or sherry instead of oil, and/or use a nonstick soup pot.