A warm bowl of hearty soup is usually associated with the winter months, but soup is actually a great way to stay healthy and is also diet friendly. Soup can certainly be nourishing especially in the transition time from winter to spring; just remember to stick to lots of protein and vegetables and stay clear of cream-based soups.
- 1 cup barley
- 1 Tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 package of white button mushrooms, sliced
- 32 oz of chicken stock
- 1 cup water
- 2 bay leaves
- 4-6 sprigs fresh thyme
- Salt and pepper, to taste
In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.