5 Days of Fall Soups

The first hint of fall is in the air and you know what that means… time to pull out your soup pot! Don’t let the thought of making soups intimidate you, they’re easy, delicious and perfect for sharing with friends and family. They also freeze beautifully.

Each day this week we’ll be sharing one of our favorite soup recipes on our Marcia Selden Facebook Page along with a useful quick tip. Take a picture of your soup and share it with us, we’d love to see it! #fallsoup

Soup Tip #1-
Let your soup cool completely before refrigerating and freezing. To help with the “cool down” process, remove the pot from the heat, and immerse a frozen water bottle in the soup for a quick cool.

Wild Mushroom Barley Soup

INGREDIENTS
2 Tbs. olive oil
1 Tbs. tomato paste
¼ C. chopped shallots
1½ C. assorted wild mushrooms, thinly sliced
1 C. carrots, thinly sliced
2 garlic cloves, minced
1 tsp. dried thyme
6 C. chicken broth
½ C. dry white wine
¾ C. pearl barley
2 Tbs. chopped flat-leaf parsley
Kosher salt and pepper

Directions:
Heat the oil in a large pot over medium-high heat. Add the tomato paste, shallots, mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper.
Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes. Add chicken stock, white wine and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes.

Puree 1 cup of the soup in a blender. Return the soup to the pot, and garnish with chopped flat-leaf parsley before serving