Is It Soup Yet?

Remember that commercial? It was years ago, it was Campbell's and it was ever so comforting. My mom used to make a mushroom and barley soup that I absolutely adored- chock full of vegetables, aromatic, and when she made it, it always reminded me of that commercial. But ours was home made. Unfortunately she never gave me the recipe. So this weekend I decided to do my best to recreate this soup. And I did it!

Barley, Mushroom and Vegetable Soup
Inspired by Elaine Dalton

3/4 cup barley
2 T olive oil
1 large onion chopped
2 cloves garlic chopped
4 small carrots diced, 1/2 inch
2 stalks celery diced 1/2 inch
1 tsp Old Bay Seasoning
8 cups of liquid- I used three 14.5 oz cans of fat free chicken broth and water
3/4 cup split peas
3/4 tsp kosher salt
1/2 tsp black pepper
8 oz button mushrooms sliced

In medium size pot cook barley according to package directions (usually about 45 minutes). While barley is cooking, begin the soup prep.

In large pot on low heat, add olive oil, chopped carrots, onions, celery, garlic and Old Bay Seasoning. Cover and sweat the veggies until soft (8 minutes or so) stirring occasionally. When veggies are soft, add chicken broth and water, bring to a boil and add split peas. Bring back to a boil, lower heat and simmer covered for 45 minutes.

Add salt, pepper, and mushrooms and simmer 15 minutes more. Add cooked barley, stir and serve. This recipe makes 4-6 servings. Enjoy.

It's soup now and dinner is ready. I had some fabulous rosemary-infused artisan Italian bread on hand, so I grilled it, placed it on top of my steaming bowl of soup, and enjoyed this tasty bowl of goodness just like I used to in mom's kitchen.