Barley Soup with Roasted Red Peppers and Mushrooms

Tuesday, April 19th, 2016

2016-04-19 - VI Barley Soup - 0001 [flickr]

Can you believe that I’d never had mushroom barley soup before last night? It seems like all the canned versions contain milk. Or maybe that’s just an excuse, and I’d been too persnickety to bother up until now. Either way, I have been MISSING. OUT.

This recipe’s from Donna Klein’s Vegan Italiano, which I love more and more with each passing meal. (I make the Green Beans with Tomatoes and Garlic so often that I have the recipe memorized.) It’s easy to throw together, with less than a dozen ingredients and only about 35 minutes of cooking time. And if you let it simmer a little long, don’t worry: it’s very flexible! It’s nearly impossible to overcook.

I had to make a special trip to find quick-cooking barley and roasted red peppers, but it was so worth it. (Usually I roast my own peppers, but I wanted to get the weight just right.) It’s hearty and savory, and much more flavorful than I expected, given that there are only a few spices.

The leftovers are heating up on the stove top as I write this. I may or may not have drooled on my keyboard while typing that last line. THE VISUALS.