Mushroom Barley with Cauliflower & Thyme

Prep Time: 45 mins | Servings: 6 (with lots of leftovers)

PERFECT FOR: October Luncheon or Weeknight Supper

SOUP STORY

I love the richness that mushrooms bring to any broth. The flavors the day after are the best for this reason. This soup is perfect for fall and with so many nutrients, it is perfect for a week night meal. I add riced-cauliflower to this soup because I love the pairing of cauliflower and mushrooms. Barley is a great ancient grain that adds body to any soup recipe. This is also a very nurturing soup that feels so good if you are not feeling 100%. I hope you enjoy this beautiful and simple fall soup. 

INGREDIENTS

• 2 cups of barley, rinsed

• 4 large shallots

• 1 tablespoon minced garlic (2 cloves)

• 4 cups chopped heirloom carrots (yellow, red and orange)

• 3 cups medium-diced celery (8-10 stalks)

• 1 head of cauliflower, riced on pulse in your Cuisinart

• 24 ounces of Cremini mushrooms

• 1/4 cup good olive oil, plus additional for drizzling on top

• Kosher (always) salt and pepper to taste

• Freshly ground black pepper

• 1 tablespoon minced fresh thyme

• 4 quarts chicken stock

DIRECTIONS

• In a large stockpot on medium heat, saute the shallots and garlic with olive oil
• Add the carrots, celery, and cauliflower until translucent but still firm, 8 minutes
• Add the mushrooms and generously salt the vegetables,  saute until mushroom flavor blends, 2-3 minutes
• Add the barley and saute to absorb flavors 2-3 minutes
• Add the chicken stock and bring to a boil
• Reduce the heat and simmer uncovered until the barley is cooked through
• Check the seasonings. Add salt as needed and fresh lemon juice. 
• Serve with arugula salad with lemon vinaigrette and rustic bread