Cremini Mushroom, White Bean, and Barley Soup
Makes 4 servings
2 large shallots, diced
2 slices bacon, chopped (optional)
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/2 tsp cumin
1/2 tsp dried (or 1 tsp fresh) thyme
1/4 tsp paprika
1 quart mushroom stock
1 quart chicken stock (or double up the mushroom)
1 bay leaf
1/2 cup pearl barley, rinsed well
2 carrots, peeled and diced
1 lb cremini mushrooms, quartered
1/2 tsp salt (to taste)
In a large Dutch oven or stock pot, heat 1/2 tablespoon olive oil over medium heat. Saute the shallot until translucent, then add the bacon and cook until browned. Add the garlic, red pepper, cumin, thyme, and paprika and cook until fragrant, about 1-2 minutes.
Cover the onion bacon mixture with the stock and bring to a boil. Add the barley and bay leaf, reduce the heat to medium-low, and simmer covered for 25 minutes. Add the mushroom and carrots, and continue to simmer covered for another 20-35 minutes. Add the white beans and simmer for 5-10 minutes more.
When the barley is tender, remove the bay leaf and taste for seasoning.
Serve hot, or freeze extra portions for a lazy weekday evening in front of the sofa.
From my kitchen, albeit small, to yours,
Phoebe, THE QUARTER-LIFE COOK
