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.

Roasted Red Pepper and Tomato Soup

Tuesday, May 12th, 2015

2015-05-02 - CUS Red Pepper & Tomato - 0002 [flickr]

As we’ve already established, I love roasted red peppers, and adore soup; put them together, and I damn near have an excitement aneurism. So this soup and me? Well, we were made to be. Almost. But we’ll get to that.

With three red peppers, three yellow peppers (which I had to swap out for more red peppers, due to lack of availability), eight tomatoes, and an onion, this bad girl is bursting with roasted veggies. So much so that I almost couldn’t fit them all in a pan for roasting, even after eliminating the chiles (I’m a baby, you knew this already) and subbing in canned Roma tomatoes (the fresh ones? currently out of season and flavorless). To wit:

2015-05-02 - CUS Red Pepper & Tomato - 0001 [flickr]

You only roast the veggies for twenty minutes, which is 1/2 to 1/3 of the total amount of time I usually take to bake roasted peppers. After just twenty minutes, the skins aren’t yet ready to peel away – and they don’t need to, since this recipe doesn’t require you to skin the peppers.

You guys, I was skeptical.

I really, really hate loose pepper skins, even more than I hate hand-skinning roasted peppers. But I wanted to follow the recipe as closely as possible, so I swallowed my doubt and DID NOT SKIN THE PEPPERS. Also, I can’t lie, it was hot and I was feeling lazy. Since you blend the whole shebang anyway, I was hoping/praying that the skins would mostly be pulverized into unassuming bits.

And they were, mostly. The operative word being “mostly.” There’s no doubt in my mind that the finished soup would’ve been much creamier had I roasted the peppers separately and then skinned them afterwards. That said, for the most part the skins weren’t terribly noticeable. A few times I had to stop and spit out an especially sizable piece (impeccable manners over here), but it wasn’t nearly as bad as I’d feared.

2015-05-02 - CUS Red Pepper & Tomato - 0003 [flickr]

But. When I mixed some corn and gnocchi into the leftovers for a heartier meal, the pepper skins became much less noticeable. So there’s that. Only skin the peppers if you’ve got your heart set on a creamy, smooth-as-silk soup, I guess.

Otherwise this soup was to die for. Or not, you know what I mean. Very similar to Candle Cafe’s Roasted Red Pepper Soup with Tofu Dumplings, just minus the dumplings and with double the peppers. Actually, in my write-up of that recipe, I raved that the soup was similar to their roasted red pepper pasta sauce, “but drinkable!” Since Dankin’s version also has tomatoes, I imagine this one’s even more on point.

All the stars.

Happy Vegan Pizza Day!

Saturday, June 28th, 2014

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2014-06-28 - Happy Vegan Pizza Day! - 0009 [flickr]

2014-06-28 - Happy Vegan Pizza Day! - 0002 [flickr]

BEST HOLIDAY EVER!