Clear barley and mushroom soup

If you like mushrooms like I do (that is abnormally so), you will love this delicious, simple and healthy take on mushroom soup.
The porcini bring an out of this world earthy flavor and the barley brings a chewy texture. This recipe is just lovely and I make this every year. It takes no more than 30 minutes from start to finish and will never disappoint you!
Try it and let me know what you think!



INGREDIENTS (4 people):
- 1 8oz bucket of cremini or white button mushrooms
- 1 1oz pack of dried porcini mushrooms
- barley, 1 to 2 cups to taste
- 6 cups of chicken broth (you can use mushroom or vegetable broth to keep the recipe vegan)
- a splash of olive oil
- black pepper
- 1 cup of boiling water (not pictured)


RECIPE:
- rehydrate the porcini mushrooms with the cup of boiling water

- while the porcini are rehydrating, slice the fresh mushrooms and saute them in a pot until golden in the olive oil and a good pinch of black pepper (about 5-6 minutes on medium high heat)

Note: the mushrooms will exude moisture and look wet for a minute or two, but continue past that stage. The water will evaporate and the mushroom will eventually brown.
- drain the reconstituted porcini, making sure to reserve and filter the flavorful liquid, chop them and add them and the liquid to the fresh mushrooms

- add the chicken (or veggie) broth and bring to a simmer over medium heat

- add the barley and cook for the recommended time

- when the barley is cooked to your liking, the soup is ready!
- enjoy :)

Chicken noodle soup

Is there anything cozier than chicken noodle soup when the weather gets crisp, the leaves turn orange and you break your fall and winter gear out?

This is the absolute best weekend project for the amateur cook and foodie. If you feel so inclined, you can even prepare your own chicken broth from scratch (recipe to come soon) in the morning, and this hearty comforting soup in the afternoon for a nice evening wrapped up in your throw, on the couch watching TV.

Sounds pretty good, yeah?

Let's get started!


INGREDIENTS (for 4 people)
- 2 medium carrots diced
- 3 sticks of celery, diced
- 1 medium onion, diced

Note: dice the veggies as small as you like to eat them in the soup because this will not be blended, it is a clear soup. I like mine relatively small
- about 2 cups of cooked chicken meat (I like my soup very chicken-y!)

Note: I used the meat of 3 bone-in, skin-on chicken breasts used to make broth (recipe to come)
- 1 1/2 cup of noodles (I used whole wheat)

- about 6 cups chicken broth (for this recipe I complemented homemade broth with commercial bricks because I just did not have enough)
- olive oil

RECIPE:
- in a deep pot, saute the veggie holy trinity (onion, carrots and celery) in a splash of olive oil over medium heat until soft (do not brown)
- increase the heat to medium-high, add the broth and bring back to a boil
- add the noodles and cook until the noodles are done to your liking

- shred the chicken meat (or dice, if you prefer) and add to the pot, stir until the chicken is heated through

- serve in a bowl, decorated with fresh parsley -or not-

- enjoy!