Well, gosh. First and foremost, thank you so much for all your kind comments last week, on the blog, in person and over e-mail. You really know how to make a lady feel loved. Second, sorry for not coming back sooner to share good food. See, remember how I complained about my back? It turns out it wasn’t a pulled muscle, but a tear in the cartilage in my lower back. To answer the two questions you are now asking: Yes, it does hurt; quite a bit, and yes, they gave me some excellent pain killers. I’m also going to an acupuncturist twice a week and am being treated with Chinese herbal medicine. I’m seeing the surgeon on Thursday.
I’ve also been working on another project which I hope to share with you soon…
Anyhow, I stayed home from work for a better portion of the week with a heating pad pressed against my back. It hurts to sit for too long, so then I stand for a little bit, until that hurts… you get the picture. All this back pain has kept me out of the kitchen. This afternoon I stood by the counter and prepped some roots for roasting, and about 5 minutes in I had to call it quits and Rich kindly took over the project.
So the recipe I have for today has been vetted by me, but has been prepared by my sous chef Rich. (I know, I tell people all the time I won the husband lottery.) This morning I woke up to the scent of household cleaning supplies as he had spent the morning cleaning the kitchen, the bathrooms, and was onto his second load of laundry.
It had been very cold last week, and this recipe would have been perfect if I had made it then. Of course, we are now experiencing the “January thaw” Old-Time New England Cookbook talks about, although there’s been nary a snowflake to melt.
Now, about this recipe: It’s a mushroom barley soup from Mollie Katzen’s Moosewood Cookbook, which I feel is one of those desert-island cookbooks. The first time I used this recipe was in my early twenties, when a guy I had a crush on off-handedly mentioned he loved mushroom barley soup. I “coincidentally” showed up the next day with a gallon Ziploc bag full of it. Good stuff.
When most people think of mushroom barley soup, they think of something thick and porridge-like. This is more of a broth with chewy bites of barley and mushrooms. I’ve altered the recipe a little bit for the reflux: removing the sherry, and changing the soy sauce to tamari to create a second layer of umami, as both the mushrooms and the tamari are chockfull of it. The result is almost meaty, even though the dish is completely vegetarian. (It could also be made vegan by substituting oil for butter.) The mushrooms used here are white button; nothing fancy. The onions are slowly sautéed in a separate pan until they are translucent and have lost their bite, as was done to the garlic. I’ve also eliminated the fresh black pepper Katzen calls for. If someone at your table finds it lacking, just make sure the grinder is nearby. But honestly, this soup doesn’t need it.
With a slice of leftover challah, this made a very nice lunch. I used a small, handmade bowl, which was about 1/3 smaller than a regular soup bowl. You have to be careful not to eat large portions with the reflux; an overstuffed stomach can cause a lot of discomfort.
Mushroom Barley Soup Adapted from Mollie Katzen’s Moosewood Cookbook
Preparation Time: 1 ¼ hours
½ cup uncooked barley
6 ½ cups water
1-2 Tbs. butter
1 medium onion, chopped (about 1 ½ cups)
2 medium cloves garlic, minced
1 lb. mushrooms, sliced*
½ to 1 tsp. salt
4 Tbs. tamari
Place the barley and 1 ½ cups of the water in a large saucepan, or a Dutch oven. Bring to a boil, over, and simmer until the barley is tender. (20 to 30 minutes).
Meanwhile, melt the butter in a skillet. Add the onions and sauté them until they are completely translucent but not browned. Add garlic, mushrooms, and ½ tsp. salt. Cover and cook, stirring occasionally, until everything is very tender. About 10 to 12 minutes. Stir in tamari.
Add the sauté with all its liquid to the cooked barley, along with the remaining 5 cups of water. Simmer, partially covered, another 20 minutes over very low heat. Taste to correct seasonings, and serve.
*I realize that the packages of button mushrooms are 10 ounces, so if you’re using one of those, reduce the water by a cup, and the tamari by 1 Tbs.