Description
Bold creole seasonings add spunk and pizzazz to a down-home hearty good soup with the earthy umami of mushrooms and chewy barley along with a whole team of good vegetables. You’ll find, of course, the creole trifecta: celery, peppers and onions, teamed up with tomatoes, carrots and cauliflower. The barley not only adds a chewy texture, it helps thicken the soup.
Ingredients
- 1 – 2 Tablespoons olive oil
- 1 cup chopped onions
- 2 – 4 cloves garlic, peeled & chopped
- 8 oz. baby bella mushrooms, sliced or chopped
- 2 stalks celery, chopped
- 1 large carrot, peeled & sliced
- 1/2 cup chopped bell pepper or mini sweet peppers
- 1 1/2 cups cauliflower, broken into small florets and/or chopped OR cauliflower rice
- 1 bay leaf
- 1/2 cup uncooked barley
- 4 cups mushroom juice (juice from reconstituting dried mushrooms) or vegetable or beef broth
- 1 pint home-canned tomatoes or a 15-oz. can
- 2 – 4 teaspoons low-salt creole or cajun seasoning (or to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme or 2 teaspoons fresh thyme leaves
- Optional: 1/2 – 1 lb. ground venison or beef, browned, or leftover pot roast or steak, chopped
- Salt & freshly ground pepper, to taste
Instructions
- In a large saucepan or soup pot, heat the olive oil over medium heat, then add the onions and saute until soft and translucent. Stir in the garlic and mushrooms, then cover and cook, stirring occasionally, until the mushrooms are tender. Stir in the celery and cook a few minutes longer until the celery is tender.
- Now add the carrot, peppers and cauliflower, then the bay leaf, barley, broth or mushroom juice, tomatoes and seasonings. Let cook for about an hour, until the barley is nice and tender. If using meat, stir it in.
- Taste the soup and add more seasonings, salt and pepper to your liking! Enjoy.
Notes
This hearty soup is even better the next day.
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Keywords: Mushroom, Barley, Creole, Stew, Soup, Plant-based