I was visiting my dad in Florida. My mom recently passed away, and he is back home from his summer home in Michigan. My dad is on his own so I spent a day cooking for him. I made meals that were easy to freeze and perfect for one.
Soup is one of those meals that you can easily freeze into single servings and eat on it’s own or with a small salad. This Mushroom Barley soup is vegetarian (much to my father’s dismay) but you can add chicken or even small little meatballs if you choose too.
Mushroom Barley Soup
1 lb of mushrooms – I used portobello but you could use a variety of others
3 carrots peeled and diced
3 celery stalks diced
1 onion diced
1 large potato cubed
6 cups of broth – vegetable or chicken works well
1/2 cup of quick cooking barley
4 sprigs of fresh thyme
2 cloves of garlic minced
2 TB butter
2 TB olive oil
salt and pepper to taste
In a soup pot add the celery, carrots and onion with the butter, olive oil and salt and pepper. Saute until onion is translucent and carrots/celery begin to soften.
Add mushrooms and thyme, cook until the mushrooms begin to soften. Add garlic and let that cook for about 1 minute before adding the broth.
Add broth, potato and barley, let simmer for about 1 hr until all flavors have come together. Serve on it’s own or with french bread and salad.