Mushroom Barley Vegetable Soup

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My birthday is just days away, so I went to the license bureau to renew my car’s registration. One of my neighbors works there, and she asked me about my back. It so happens that she is also having trouble with her lumbar spine, so I commiserated with her briefly about my muscle spasms that have been flaring up this week. She advised me, “You need celery.”

The line was moving too quickly for me to ask how celery had helped her. Obviously food choices do have an impact on health. I’m uncertain of what magic celery could work on muscle spasms. Perhaps it is one of many fruits and vegetables that reduce inflammation.

This is the second time this week my curiosity has been piqued about celery. Yesterday I read a superb food history article called “Celery Was the Avocado Toast of the Victorian Era” by Heather Ardnt Anderson. It seems strange indeed that such an unremarkable vegetable once occupied center stage on the dinner table.

All of this reflection on celery inspires me to share my favorite recipe that includes this vegetable.

Mushroom Barley Vegetable Soup

Serves 6

  • 2 T butter
  • 1 medium yellow onion, diced
  • 2 cups sliced carrots
  • 1/2 pound sliced mushrooms
  • 5 stalks celery, sliced
  • 1 bay leaf
  • 1/2 t freshly ground pepper
  • 1/2 cup quick cooking barley
  • 1 14.5 oz can petite diced tomatoes, undrained
  • 1 15 oz can dark red kidney beans, drained
  • 4 cups beef or vegetable stock
  • 1 cup fresh parsley, chopped (I used a whole bunch from the grocery store because I love parsley)

Melt butter in dutch oven over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add mushrooms, carrot, celery, ground pepper, and bay leaf. Cook for 20 minutes, stirring occasionally. Stir in tomatoes, beans, barley, and broth. Cover pan with lid and let simmer for 30 minutes or until vegetables and barley are tender. Stir in chopped parsley, remove bay leaf, and serve.

 

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