‘Tis the season! Days are getting shorter and the air crispier. It is the beginning of November and I can’t help but notice how commercial Christmas is becoming – lights and decorations are already out in some of the stores. I guess it is human nature to do the opposite from what you are pushed towards to. They wanna make me buy more stuff? Well I get in the mood of spending less on everything. How about that? My wallet tends to go on a “no spend” diet, while my body starts craving comfort food with the weather getting colder. Those dark long nights make you want to crawl under a blanket with something warm to eat and read a book, watch a movie or just cuddle with the loved one.
Barley plus mushrooms in any shape and form and I could live for a while feeling happy! Et voila! We have a solid part of our meal ready in no time and within a very small budget.
Yes, I am lucky – I do have a generous stash of dried, marinated and frozen mushrooms at home. It is a result of our whole family being big fans of picking and eating mushrooms, not such big fans of cleaning them before prepping.
To add a bit more taste/kick to the soup, go with some extra’s – a few grated potatoes will give it more “body”. I would have gone with celery root instead of potatoes, but didn’t have any at the time. A small chilly with seeds removed would add a little kick to it. For a non-vegan version, a few spoonfuls of cream or a pinch of grated aged cheese would add new flavors. My personal preference – not to add too much, the simpler, the better.
The little (not)secret with soups in most cases – the longer all ingredients simmer together, the better tastes of different ingredients incorporate. Just think about all those soups that are so much better the next day!