April’s Taste & Create assignment: partner with Alisa of One Frugal Foodie and re-create one of her posts!
April’s Taste & Create Challenges: Posting late. BAD NEWS: Originally made Alisa’s Overnight Cinnamon Rolls (they were a hit). Took pictures … great pictures … but when I tried to download to my computer …. NO PICTURES. Surely it was not operator error. GOOD NEWS: I made my second choice Hearty Mushroom Barley Soup (had all the ingredients on hand except Miso cause it was my plan to make it this weekend) and I have pictures to prove it!
Hearty Mushroom Barley Soup / Stew
- 1 Tablespoon Oil (Alisa used grapeseed. I used olive oil.)
- ½ Medium Onion, slivered (about 1¼ cups)
- ½ Cup Dry Barley, rinsed (We both used the inexpensive pearl barley)
- 2 Large Garlic Cloves, Minced (or about 2 teaspoons bottled minced garlic)
- 1 Teaspoon Dried Thyme
- 8 Ounces Sliced Button or Cremini Mushrooms
- 4 Cups (1 quart) Beef or Mushroom Broth (I used beef broth)
- 1 Tablespoon Tomato Paste (I used 2 Tablespoons)
- 1 Teaspoon Balsamic Vinegar
- 1 Bay Leaf
- ¼ -1 Teaspoon Salt to Taste
- 1 Teaspoon Miso Paste (or simply more salt to taste) (I did not have Miso paste)
- Freshly Ground Black Pepper to Taste
Heat the oil in a stock pot over medium heat. Add the onions, and sauté for about 5 minutes, or until they are translucent. Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes. Stir in the mushrooms, followed by the broth, tomato paste, vinegar, bay leaf, and I would start with ¼ teaspoon of salt and the miso if using. Bring the soup to a boil, reduce the heat to low, cover, and allow the soup to simmer for at least 1 hour, or until the barley is nice and tender. Season to taste with additional salt (see Alisa’s notes in the post above) and black pepper to taste.
Yields 2 hearty, meal-sized servings
When I was making Alisa’s Overnight Cinnamon Rolls, I asked her to tell me about the coconut oil she used as I had no experience with it. She was kind enough to respond with a wonderful explanation of the product and how she uses it. Watch for a future Cinnamon Roll post as my plans are to make them again. My Taste & Create experience this month has been another great one! I might never have “met” Alisa otherwise.
Alisa leads a dairy free life. As she explains: “I was born with a milk allergy that I did not outgrow, and thus live dairy-free – in fact, I wrote the book on it].” Just click on the link to view details of her book.
TASTE & CREATE APRIL: FINALLY POSTED !