“You’re Gonna Love This”

Mushroom Barley Soup or Stew

Did you miss me? I have been out of the office for the past couple of weeks with what started out as just a bad cold and then turned into something much worse. But I am back at my desk today and the first thing on my list is today’s feature site and a delicious recipe.

I ran across a site a few weeks back and was pleasantly surprised to discover the author had created a very detailed post for a dish she made using our 3" Better Baker Bowl Maker which she calls > Homemade Ice Cream & Brownies with Chocolate Sauce.

In looking around her site I could not help but be drawn into her recipes through her witty, yet personal style of writing, the attention to detail she includes, and the beautiful step by step pictures for each recipe.

On her site she goes by "debbmarie" and her site is comically titled "Let Them Eat Cake" which may be found by visiting this link > http://debbmarie.wordpress.com.

On her site you will discover a wide assortment of recipes from breads, to Grilled Rib Eye Steaks along with helpful hints, tips, and cooking communities she belongs to.

Visit http://debbmarie.wordpress.com today and be sure to read her story about the sites name at The story of  ”Let Them Eat Cake”

Today’s recipe is brought to you by debbiemarie and you may visit her original post to read how she came about this recipe .

Info:

Yields 2 hearty, meal-sized servings

Ingredients:

1 Tablespoon Oil (Alisa used grapeseed. I used olive oil.)

1/2 Medium Onion, slivered (about 1 and 1/4 cups)

1/2 Cup Dry Barley, rinsed
      (We both used the inexpensive pearl barley)

2 Large Garlic Cloves, Minced

      (or about 2 teaspoons bottled minced garlic)

1 Teaspoon Dried Thyme

8 Ounces Sliced Button or Cremini Mushrooms

4 Cups (1 quart) Beef or Mushroom Broth (I used beef broth)

1 Tablespoon Tomato Paste (I used 2 Tablespoons)

1 Teaspoon Balsamic Vinegar

1 Bay Leaf

1/4 – 1 Teaspoon Salt to Taste

1 Teaspoon Miso Paste

      (or simply more salt to taste) (I did not have Miso paste)

Freshly Ground Black Pepper to Taste

Directions:

Heat the oil in a stock pot over medium heat.

Add the onions, and sauté for about 5 minutes, or until they are translucent.

Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes.

Stir in the mushrooms, followed by the broth, tomato paste, vinegar, bay leaf, and I would start with 1/4 teaspoon of salt and the miso if using.

Bring the soup to a boil, reduce the heat to low, cover, and allow the soup to simmer for at least 1 hour, or until the barley is nice and tender.

Season to taste with additional salt and black pepper to taste.

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