Revisiting a favorite recipe is like hanging out with an old friend. You sometimes forget how much you enjoyed each other until you've had some time to get reacquainted.
This Mushroom Barley Soup is a favorite of mine, for sure, but quickly becomes a favorite of others who try it. Each time I make it, the results vary slightly-- depending on the herbs I use, the type of mushroom, and whether or not I'm patient enough for the barley to cook completely or remain decidedly al dente. Nevertheless, this hearty soup is always comforting, filling, satisfying and happens to go well with the Basil Apple Mustard Paninis I posted the other day.
Check out the original recipe here.
|Mushroom Barley Soup topped with green onions and vegan sour cream|