For Souper Sunday, I made a barley soup with some of my turkey stock. A healthy, hearty soup to take the chill off a fall day.
Want to join Souper Sundays? No problem, just make a soup or something in that genre and let Deb know at Kahakai Kitchen. It doesn't matter what kind of season you are celebrating or what kind of soup you make, she'll be glad to have you!
Autumn Barley Soup - serves 4 generously
2 Tbsp butter
2 Tbsp olive oil
2 large leeks, cleaned and diced small
1 large parsnip, peeled and diced small
1 large carrot, peeled and diced small
1 cup pearl barley
6 cups turkey stock
small handful of dried porcini mushrooms, cut up with scissors
In a heavy pot, heat up butter and oil on medium high. Add leeks, parsnip and carrots. Sweat, stirring every couple of minutes, for 10 minutes. Season with salt and pepper half way through. Reduce heat if cooking too fast.
Add turkey stock, bring to a boil. Add barley and dried mushroom pieces. Bring back to a boil, reduce to a simmer and simmer until barley is tender, about 20 minutes. Season to taste, adding water if needed.
When cooked through, serve with bread and garnish with Parmesan cheese and freshly ground black pepper.
Hope you had fun this Halloween, the pups dressed up to hand out treats this year. Merlin was a strawberry and Bella was a skeleton. One, two, three.... aaawwwwww! Very cute, I know. Can't wait for next year!
Merlin and Bella, getting ready for Halloween.
Bella. Who's a scary skeleton?
Merlin, the sweetest strawberry ever.