Archive for the ‘Soup’ Category

Mushroom-Barley Soup

I made this for the first time today and it was delicious! This soup reminds me of my good friend Sabrina Daisley who would make a similar soup that I adored. I hope you enjoy it as much as I do.

  • 1 tbsp unsalted butter
  • 1.5 cups sliced celery
  • 1.5 cups sliced carrots
  • 1 1/4 cups diced onion
  • 1 lb sliced fresh mushrooms
  • 2-3 garlic cloves, minced
  • 4 cups low-sodium, fat-free vegetable broth or beef broth
  • 3 tbsp tomato paste
  • 3/4 cup quick-cooking barley
  • 3 tbsp chopped fresh Italian (flat-leaf) parsley
  1. In a large heavy-bottomed pot melt butter over medium heat. Add celery, carrots and onion; cook and stir 3 minutes. Add mushrooms and garlic; cook and stir 3 minutes.
  2. Stir in broth, 1 cup water, tomato paste, and salt and pepper to taste; bring to boiling. Stir in barley. Reduce heat to low; cover and simmer 30 minutes or until barley is tender. Stir in parsley, and serve.

Lentil Soup

This soup is so healthy, fresh and perfect for that cold day. The aroma makes your kitchen smell fantastic and I highly recommend this if you like lentils!

  • 1 lb lentils
  • 4 cloves chopped garlic
  • 1-2 tbsp basil
  • 2 bay leaves
  • 1 cup chopped carrots
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 3/4 cup spinach, rinsed and finely chopped
  • 2 cups water (approximate amount – you need to double the amount of water to lentils include broth in this ratio)
  • 2 cups chicken or beef stock
  • 3 tablespoons olive oil
  • 1 (14.5 ounce) can crushed fire roasted tomatoes
  • 1 pound ground Italian sausageĀ (chopped)
  • salt and pepper to taste (do not salt until lentils are cooked as salt toughens the outer shell of the lentil)
  • 1 teaspoon Italian seasoning
  • 2 tablespoons balsamic vinegar
  1. Brown sausage in large soup pot until no longer pink. Remove meat and set aside. Drain off the grease, leaving just a few bits of meat in the bottom of the pan. Add olive oil, onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaves Italian seasoning, and basil; cook on low for two or three minutes. Stir in lentils, stock, water and undrained tomatoes. Bring to a gentle boil. Reduce heat and simmer for an hour. When ready to serve stir in spinach, and cook another 10-15 minutes. Remove bay leaves, stir in vinegar and serve.