Southern California—San Diego especially—is known for its prime weather conditions filled with warm sunshine and calm blue skies. I guess its also known for its unpredictability in the “winter” months.
Last weekend it was over 80 degrees, mimicking that of a beachy summer day, but we are not so lucky this weekend, as the forecast predicts a dreary cloud cover and showers.
All that to say, its definite SOUP weather! Since switching on the heater is out of our budget, we cozy up in our toasty kitchen with a hearty pot of Mushroom Barley Soup simmering on the stove.
- Crimini Mushrooms
- Dried Marjoram
- Chicken Broth
- Fresh Thyme
- Bay Leaves
- S & P to taste!
- Ham/Canadian Bacon
- White Wine
Preparation is as follows:
- Pre-cook barley: boil 4 cups of water, add 1 cup barley. Simmer on med-low for 30 or until soft. It will cook an extra 10 minutes in the soup, so keep it al dente!
- Dice: 2-3 carrots (peeled), 2-3 stalks of celery, 1 medium zucchini, 1 onion, 1 package of crimini mushrooms (clean and slice).
- Saute: 3-4 minced garlic cloves along with diced onion. Add 1 tsp dried marjoram. Add carrots and celery and let cook until tender.
- Add mushrooms, zucchini, 5 cups of chicken broth, 1 cup water, 2 Tbsp FRESH thyme, 3 bay leaves, salt and pepper to taste. Simmer on low heat for 20-25 minutes to allow flavors to distribute.
- Add ½ cup white wine, cooked barley, and some diced Canadian Bacon (from TJ’s). Let simmer for another 10 minutes.
- Dish up and garnish with thyme.
This recipe is an adaptation from a delicious Two Peas in Their Pod blog recipe.
From the Little Yellow Kitchen