Today’s lunch was inspired by nothing else other than the bad weather…
San Francisco is known as the “Fog City,” which actually is not fair to say because we usually have very mild, beautiful weather 🙂
But I willl admit, today was a particularly grey day.
By the time I had my coffee and was hungry for breakfast it was nearly noon- Time to get cookin!
I decided to use barley as my grain because I think it adds a really nice hearty flavor and texture to soups.
As for the vegetable I chose, they had been in my fridge waiting to be eaten.
I really liked the way all the flavors came together
Ingredients:
1 cup of Barley (soak for a bit if you have time)
1 onion chopped
2 T olive oil
8 button mushrooms chopped
2 carrots chopped
2 leeks slices
2 cloves of crushed garlic
3 cups of water with vegetarian bouillon
In a heavy bottomed pot combine the oil, barley and chopped onion.
Cook for a few minutes over low heat.
Add about 3 cups of hot water and the vegetarian bouillon
Bring to a simmer
Add the remaining ingredients and cook for about 20 minutes
This soup honestly tasted better the second and third days!
