Barley Mushroom Soup

Barley is one of the grains honored in harvest folklore throughout history, especially around the Lammas sabbat. You can either make this soup right before meal time, or get it started early in the day, and allow it to simmer for a few hours.

Ingredients

5 C. vegetable broth

1 C. barley, uncooked

1/2 lb. mushrooms (use morels or enoki for a woodsy flavor)

1/2 C. onion, diced

1/2 C. fresh carrots, chopped

1/2 C. celery, chopped

2 cloves fresh garlic, minced

Salt and pepper to taste

Directions

Bring the vegetable broth to a low rolling boil on the stove and then reduce heat. Add the mushrooms, onions, carrots and celery, and allow to simmer for ten minutes. Add the barley and garlic, cover and simmer for another hour.

Add salt and pepper, seasoning to taste. Top with fresh croutons and chives, if you’ve got them handy. Serve as a side dish at your Lammas celebration, accompanied by a nice soft chunk of buttered bread!