What's for Dinner?: Mushroom Barley Soup
It’s that time of year again. Fall is a time for fuzzy socks and sweaters, hanging out by the fire, and good old-fashioned comfort food.
A lot has changed in my life since last fall, including my diet and lifestyle. I no longer eat meat or dairy which excludes some of the classic comfort foods I’ve eaten my whole life. No more meatloaf, mac and cheese or lasagna – at least in the traditional sense of the dishes.
I decided to bust out the crockpot (one of my favorite kitchen appliances) and fix myself and my family a hot and hearty pot of Mushroom Barley Soup. This dish is seriously satisfying as a cool weather comfort food and this recipe makes enough for a couple night’s dinners, making your week easier too.
Here is my delicious, easy recipe for Crockpot Mushroom Barley Soup.
1 medium yellow onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, chopped
1 ten ounce package of white button mushrooms, sliced
1 cup pearl barley
1 tablespoon dried crushed rosemary
1 tablespoon dried thyme
1/2 tablespoon dried parsley
1/2 tablespoon each salt and pepper
4 cups vegetable broth
2 cups water
1 cup red wine
Simply add all ingredients to your crockpot in the order listed and set on low for 7-8 hours. At the end of the day you will have a hearty, filling and delicious hot soup – perfect for those chilly fall evenings.
See more delicious recipes from Jen at her blog, Driftwood Gardens!