With the sunny weather we’re having here it’s probobly not correct to say it’s soup weather. So shoot me, sunny or not, it’s still “our” winter here in San Diego and I love eating soup. I’ve been craving mushroom barley soup for weeks but cooking barley takes 1.5 hours. I have just not had the time. Today I had a slow morning with Isabella, so as soon as I got up this morning I start cooking the barley.
Oyster Mushroom and Barley Soup, Serves 2
1 cup cooked barley
2 cup cleaned and chopped oyster mushrooms
2 cups cauliflower, cut into small pieces
2 stalks of celery
2 cups water
1 tbs canola oil
1 bouillon cube
salt & Pepper
Heat 1/2 tbs of the oil in a large pot and fry the mushrooms for about 2 minutes. Remove mushrooms and heat remaining oil and add vegetables and brown quickly. Add water and bullion cube and cook until vegetables are soft on medium heat. Add barley and mushrooms and add salt and spices after your own liking. Enjoy hot with garlic bread.