Love making soups in the winter especially on a chilly cold rainy day. This is my version of Mushroom Barley soup but without the barley. This time I used Israel couscous instead. this hit the spot!
Mushroom Barley Soup (without the barley)
Ingredients:
* 3 tablespoons avocado oil
* 1 tablespoon butter
* 1 package or 1 ½ lbs of shiitake mushrooms
* 1/4 cup shallots (chopped)
* 1 onion (chopped)
* 4-5 gloves of garlic
* 3-4 stalk celery (diced)
* 2-3 carrot (diced)
* 2 quarts vegetable stock (or chicken) I used homemade chicken broth.
* 4 tablespoons soy sauce
* 1 ½ teaspoons Worcestershire sauce
* 2 bay leaf
* Sea salt to taste
* Freshly ground pepper to taste
* 1 box Israeli couscous
METHOD:
1. Heat the oil and butter in a large soup pot until melted. Add the onions, celery, and garlic. Cook over medium heat for a few minutes, stirring frequently.
2. Add the carrots, mushrooms, and seasoning. After adding the onion salt, garlic powder, bay leaves, salt and pepper, cook for an additional 5 minutes or so.
3. Add the broth, soy sauce and Worcestershire sauce. Bring to a boil.
4. Cover and reduce heat. Simmer until vegetables are tender.
5. While soup is cooking, prepare Israeli couscous in a separate pot and follow cooking directions.
6. Once soup cools add the couscous. Do this to avoid overcooking the couscous and becoming too soggy due to the soup being too warm.
Comments
Post a Comment