More than a soup, this is a meal in itself—flavorful, filling, and nutrient-dense.
The aroma of mushrooms and onions, the comfort of a pot simmering with healthy goodness on the stove, cupping my cold hands around a hot bowl and savoring the hearty soup with its chewy barley and harmony of vegetables…this is one of my favorite winter meals.
I serve it with crusty whole-grain bread, smeared with a mashed ripe or with a luscious chunk of cheese.
- Leeks instead of mushrooms
- Add 1 cup of cooked white beans
- Add 2 cups spinach or chopped kale
- Add 2 – 3 tablespoons fresh chopped herbs before serving (basil, dill, cilantro are some of my favorites