Warm n’ Cozy Mushroom, Bean & Barley Soup

****please see an updated version of recipe below***

I recently started buying soup by the liter from a cafe on Queenmary road called Cafe Pelligrino. The chef makes the most incredible soups that you can purchase fresh or frozen. Im a big fan of her Bean & Barley and I was determined to replicate her recipe, well I’ve come close - its not an exact but its a great first shot! This recipe is an adaptation from Seriouseats.com blog which was originally adapted from Arthur Schwartz's Jewish Home Cooking cookbook.


serves 10 to 12

Ingredients
3 tablespoons canola oil
2 medium onions, chopped (about 2 cups)
3 large carrot, peeled
2 outer ribs celery, chopped (about 1 cup)
1 1/4 cups barley (1/2 pound)
1 1/2 cup dried baby lima beans
1 ounce dried mushrooms, coarsely crumbled
12 cups (or more) chicken soup
4 cups (or more) water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. In a larger pot, heat the oil over medium-high heat; sauté the onions until tender and beginning to brown, 8 to 10 minutes.


2. Put the sliced carrot and chopped celery into the pot, Sauté vegetables 3 to 4 minutes more.


3. Add the barley, lima beans, dried mushrooms, broth, and water.


4. Bring to a boil, then partially cover the pot; reduce heat to low so the soup simmers gently.
 Cook at a slow, steady simmer for about 1 1/2 hours, until the lima beans and barley are tender. After about 45 minutes, add the salt and pepper.


5. At the end of cooking, add a little more water or chicken soup, as necessary, to bring the soup to a thickness you like. Then taste and adjust the salt and pepper.

Enjoy!
Chef Cara

***UPDATE*** I have made another batch of this soup and made a few modifications, the final results were top notch! Instead of using two yellow onions, I only used one and substituted the other onion for a leek. Instead of using croyden house to create my chicken stock, I used 4 cups of Campbells Chicken Broth and 8 cups of water. For the spices, I used 3 bay leafs which I put into the pot when I added the liquid and I spiced the soup with Garlic Powder, Italian Seasoning, Ground Pepper, Salt and McCormicks Mixed Spices (not the same as Allspice). I also added a few baby potatoes!