Husband-Tested Recipe from Alice Wootton
Usually, when I make soups or stews
from what I have when I clean out the fridge, I don’t write the recipe down. I
simply throw everything in the soup pot and cook away. But, I thought this was
so tasty and perfect for Meatless Monday that I decided to record it for sharing.
1-2
Tablespoons olive oil
2 fennel
bulbs, (stems & core removed) and thinly sliced
1 onion or 2 shallots, sliced
2 cloves
garlic, chopped
2-3 cups
mushrooms, sliced
Kosher salt
& freshly ground pepper
½ cup white
wine
2 cups
vegetable broth
1 cup
quick-cooking barley
In a soup
pot, heat the olive oil. Add the fennel
slices, onion slices, garlic and mushrooms.
Sprinkle with salt and pepper.
Cook, stirring occasionally, about 5 minutes. Add the wine and broth. Continue cooking until the fennel, onions and
mushrooms are a bit browned and tender, about 10 minutes. Stir in the
quick-cooking barley. Cover and simmer
10 more minutes. (Add a bit of water or
broth if the stew is too thick.) Serve.
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