Events

Soup & Stations: Mushroom-Barley Soup

Our soup recipe this week comes from the kitchen of Betty Wren, she has included Grace as well. The concept is that you can prepare the soup for your family and then either come to Stations of the Cross at 7:00 pm or watch the livestream.

Mushroom-Barley Soup (Vegetarian Version)

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 6 medium carrots, peeled and diced
• 4 stalks celery, sliced
• 8 ounces white button mushrooms, sliced
• 8 ounces baby Portobello mushrooms, sliced
• 1 teaspoon dried thyme
• ½ teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 32-ounce carton mushroom broth
• 2 cups water
• ¾ cup pearl barley
• ¼ cup dry white wine
• ¼ cup fresh Italian parsley, minced

Directions:

Set a large soup pot over medium heat. Add olive oil and 1 tablespoon butter. Once oil is heated and butter is melted, add onion and sauté until translucent. Add remaining butter, garlic, carrots, celery, mushrooms, thyme, sea salt and black pepper, sauté briefly. Add mushroom broth, water, and barley; stir to incorporate.

Bring soup to a simmer; reduce heat slightly. Cover pot and continue to simmer for about 50 minutes, stirring occasionally. When barley is tender, add the wine and parsley; continue to simmer for an additional 15 minutes.

When cooking is complete, season with additional salt and pepper, if desired.

Grace:

Bless this soup prepared with a dash of love.
As it fills our bowls, may it nourish both our hearts and souls
~Amen