A simple mushroom and barley soup has finally provided the right context to get this blog started and add a little drama along the way. This recipe requires only four basic elements: a mirpoix, some barley, 3/4 lbs. mushrooms, and 6 cups of beef stock. It’s great for an early spring or late winter lunch and can be ready in less than an hour. That is of course unless you find a surprise ingredient makes its way into the stock and lights the whole thing on fire! But more on that later…

Start by making the mirpoix: one onion, one carrot, one celery rib all chopped and tossed together. Next slice up the mushrooms (I prefer just the caps). Finally, measure out 1/2 cup of pearled barley and 6 cups of low sodium beef stock. Throw it all together in a (clean) stock pot and add some salt and pepper. Bring the stock to a boil, and then simmer for on low for 30 minutes more. Done.

Now before you take a look at the pictures below from this episode, please help me and see if you can explain the spicy, fiery taste that was unmistakable in the final product. Any guesses? Well lets just say that the last thing I made in the pot was a curried lentil dish that had a healthy dash of cayenne pepper. Based on the amount of heat that this otherwise simple soup was packing I have to concede that I left some spice around the rim of either my mixing bowl or the stock pot. Overall though the flavor was still great and if you like a little heat in your food then try my new modification to this mushroom-barley soup and toss in a pinch of hot pepper!