Mom's Mushroom Barley & Bean Soup

Nothing can warm you, from the inside out, better than a steaming bowl of this wonderfully old fashioned winter soup. It is hearty, wholesome, and delicious! You can serve this up as a one dish meal by throwing in some extras. These comforting flavors pair well with mini meatballs, sausage bites, chopped turkey or chicken. It's also a great way to use up all the vegetables in your fridge or freezer. If you prefer to stay strictly vegetarian with this recipe simple substitute vegetable broth in place of the beef broth.
(Learn How to Freeze Soup below recipe)

Ingredients....

• 2 tablespoons extra virgin olive oil
• 1 chopped onion
• 4 cloves of minced or pressed garlic
• 1/2 cup chopped celery
• 1/2 cup slice carrot
• 1 large can Italian flavored chopped tomatoes
• 2 cups chopped mushrooms
• 1 cup chopped vegetable... cauliflower, string beans, or potatoes
• 1 cup pearl barley
• 1 cup lentils (or bean of your choice)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 1/2 teaspoon oregano
• 1 teaspoon each salt & black pepper
• 2 cups water (to soak lentils)
• 5 cups broth (beef or vegetable) Use canned or made from bouillon.

Here's how you do it...

1. Bring 2 cups of water to a boil.
2. Remove from heat and add 1 cup dry lentils.
3. Cover and allow to soak for 1 hour.
4. Heat a soup pot on medium.
5. Add 2 tablespoons of extra virgin olive oil.
6. Add the chopped onion and cook, stirring occasionally, 4 minutes or until translucent.
7. Add the chopped garlic and continue to cook, stirring occasionally, another 3 minutes.
8. Add the chopped celery and carrots and continue cooking another 3 minutes.
9. Add the can of chopped tomatoes with it's liquid.
10. Add the lentils and the water they soaked in.
11. Add the beef or vegetable broth.
12. Add the barley.
13. Add the cup of chopped vegetable (cauliflower, string beans, or potatoes work well)
14. Add the bay leaves.
15. Stir and bring to a slow boil.
16. Cover and reduce to low. Simmer for at least 1 1/2 hours.

Serving Suggestions: To turn this soup into a one bowl meal add one of the following to the each bowl... (great way to use leftovers)

• shredded or chopped turkey
• mini meatballs
• grilled sausage bites

How to: Freeze Soup...

Portion soup 2 full ladles per zip lock sandwich bag.
Remove excess air from the bag as you seal it.
Lay these soup bags flat on a cookie sheet.
Slide the pan into your freezer overnight.
Next day remove the pan and put the individual serving bags into a larger gallon size freezer bag. Store frozen soup for months. Enjoy a hot bowl of soup anytime, at a moments notice.