What’s in YOUR Soup?

1/4 cup barley

2 tbl olive oil

4 oz mushrooms of your choice, sliced

celery–diced–6-7 stalks, more if you really like celery

2 carrots diced

1 large onion roughly chopped

2 medium russet potatoes diced

1 medium potato cut into potato sticks

2 tbl soy sauce or tamari (substitute tamarind if you don’t have soy and vice-versa)

broth — I made my own and added water to it as it tends to be quite rich

tons of black pepper

a pinch of thyme or some herbes de Provence if you have them at hand

spring onions for garnish

get the broth going with barley, celery, carrots, and onions until it comes to a boil. Then add the diced potatoes and reduce heat to medium. Add two tablespoons of olive oil to a sauté pan, then when the oil is smoking, throw in the mushrooms and toss until they sweat and you smell their fantastic aroma. Add the soy, toss some more and then add it all to the stock pot. Next, spices. Then, just sit back, wait for it to do its thing, that’s about it.  I let it simmer for at least a couple of hours. You may need to add salt if you use tamarind instead of soy.