Barley is one of the grains honored in harvest folklore throughout history. It's a filling sort of grain, and lends itself beautifully to a hearty soup, especially when you add wild mushrooms and other late summer goodies! You can either make this soup right before meal time, or get it started early in the day, and allow it to simmer for a few hours.
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- 5 C. vegetable broth
- 1 C. barley, uncooked
- 1/2 lb. mushrooms (use morels or enoki for a woodsy flavor)
- 1/2 C. onion, diced
- 1/2 C. fresh carrots, chopped
- 1/2 C. celery, chopped
- 2 cloves fresh garlic, minced
- Salt and pepper to taste
Preparation:
Bring the vegetable broth to a low rolling boil on the stove and then reduce heat. Add the mushrooms, onions, carrots and celery, and allow to simmer for ten minutes. Add the barley and garlic, cover and simmer for another hour.
Add salt and pepper, seasoning to taste.
Serve as a side dish at your Lammas celebration, accompanied by a nice soft chunk of buttered bread!
