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
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!