See, mushrooms are a dividing issue in our house. I’m going to assume that they might be in yours as well. But, this soup is a game changer. This soup just might be the thing to win the mushroom battle and finally get that well-deserved… thank you.
Dinner is served. You are welcome.
This soup is my new go-to soup. It’s hearty, full of flavor, and makes me feel all warm and fuzzy inside. Isn’t that what everyone wants from their soup? The mushrooms seem to hide amongst the barley and black-eyed peas and even self-proclaimed mushroom haters will enjoy this one. I love eating it with whole-grain toast, but I have been known to chow it down with a bag of pita chips. Whatever suits your style.
- 1 tablespoon olive oil
- 2 leeks, diced
- 2 cloves garlic, minced
- 8 oz crimini mushrooms, diced
- 3 carrots, diced
- 6 cups vegetable broth
- 1 bay leaf
- 1 tablespoon soy sauce
- 1 cup dried barley
- ¾ cup dried black-eyed peas
- Freshly-ground sea salt and black pepper to taste
- Add oil to a pot over medium heat. Add the leeks and sauté for about 2 minutes. Add the garlic and sauté an additional minute. Add the mushrooms and carrots and sauté an additional minute. Add the vegetable broth, bay leaf, soy sauce, dried barley, and black-eyed peas.
- Bring the soup to a boil, then lower to a simmer and cook for 25 - 30 minutes, until the barley and black-eyed peas are tender. Remove the bay leaf and serve hot.