Mushroom Barley Soup

This is a warming soup that is vegan and stores well. I love barley, and think that it has been largely ignored lately. I hope to see more of it served!

ingredients:

1 tablespoon olive oil
½ teaspoon allspice
½ teaspoon ground rosemary
½ teaspoon ground thyme
dash of nutmeg
1 medium white onion, diced
1 pound white or crimini mushrooms, washed and sliced
1 pound pearled barley
salt
pepper
water


In a 6 quart saucepan, heat the oil and herbs & spices over medium heat and add the onion and mushrooms. Cook the vegetables until you see a little browning. Add the barley and two+ quarts of water. You want enough water to have about two inches of liquid above the solids. Add a tablespoon of salt, bring to a simmer and cook for about 30-45 minutes covered, until the barley is cooked through but still a bit chewy. Check occasionally while cooking to see if additional water is needed. Adjust seasoning, add pepper to taste and serve!


This soup can be frozen.


Tip: a mortar and pestle is useful for grinding spices.