We’re keeping it really simple this week, as I’ve had a lot on my plate and, as usual, not enough hours in the day to be John Paul Sharp! I threw together a delicious soup with my new grain of the month, which is barley for February!
Barley is easily one of my favorite grains, but who knows what the rest of the year will reveal. Because my Mondays are turning into a hellish affair with American Government (I’m back in school), there just isn’t a lot of time to make meals on Monday nights. So, I’ve decided to cook meals throughout the week and feature one of those dishes on Monday nights.
Okay, check out this Barley Mushroom Soup I made. Here’s the ingredients:
1/2 lb lamb chopped into cubes
1/2 lb beef chopped into cubes
1 cup barley (pearled or otherwise)
8 cups broth
1 Tbsp sesame oil
1/2 lbs of mushrooms, finely chopped
1 cup chopped onion
1 cup chopped carrots
1 cup chopped red pepper
1 Tbsp fresh garlic
1 Tbsp kasuri methi
1 Tbsp thyme
1 Tbsp salt
1 Tbsp pepper
So you just want to brown the meat on the stove. I took the browned meat and put it in my new slow cooker. I added the barley and the broth. I sauteed all the vegetables in the meat oil and added all the spices. Then, I let it all cook on high for about an hour before turning it to low for another half hour.
Let me tell you, this soup was delicious. I paired it with some basic bread. The kasuri methi makes soup broth taste so good and gives it a savory depth that it wouldn’t have otherwise. I highly recommend getting that spice for your kitchen.
I’ve got a ton of other barley recipes that I’m going to try this month, so stay tuned!