You can bet that smoothy and salad posts will start to dominate this blog in about one week's time. Until then, why not load up a perfectly healthy soup with 6 oz of brie? After reading the original recipe, I could hear my digestive track cursing. It doesn't love dairy as much as my taste buds do. Despite the warning signs, my body didn't revolt. I hope that encourages those of you with dairy aversions to give this one a go.
On the mushroom front, I hit the Italian market again for produce and opted for a blend of Crimini and Shitake mushrooms. Both have a rich woody aroma and flavour. The kitchen permeated with this white wine and earthy scent. This is the kind of soup that really celebrates winter and gathering with friends and family.
Adapted from: http://pinchandswirl.com
Ingredients
- 1 T olive oil
- 4 cloves garlic minced
- 2 shallots, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 cup pearl barley
- 1/2 cup of white wine
- 8 cups chicken stock
- 2 T fresh thyme
- 1 t ground white pepper
- 1 1/2 lbs mushrooms, sliced
- 6 oz brie, rinds removed
- coarse salt and freshly ground pepper
Method
Heat the olive oil in a large saucepan. Add the garlic, shallots, celery and carrots and sauté for about two minutes. Add the barley and white wine and cook for another two minutes. Pour in the chicken stock, thyme, white pepper and mushrooms and bring the soup to a boil. Once boiling, reduce the heat and let simmer for 50 minutes. Fold in the brie and season further with salt and pepper.
No comments:
Post a Comment