#topdrawrthreads

Savory Barley Rosemary Soup

My rosemary looks more like a bonsai version than a full size woody stemmed plant going to shrub just from snipping off the odd sprig to add as seasoning to whatever new dish I’m cooking that day.  It was twice that size last summer.  Here is an easy to fix barley soup with just a hint of rosemary to flavor along with parsnips, mushrooms, and wiltable greens.  See what you think...

2 c. barley, dried

6 c. vegetable broth

2 c. water

1 t. salt

1 t. pepper

1 sprig rosemary

oil

2 c. celery, sliced thin

1 c. parsnip, grated coarsely

2 lg. leeks, sliced into rings

2 t. garlic

1 bunch wiltable greens - spinach/kale/chard - diced

1 c. mushrooms, sliced

In a large soup pot, add barley, vegetable broth, water, salt, pepper, and rosemary.  Cover and bring to a boil then turn down to simmer.  While that’s cooking, saute celery, parsnip, leeks, and garlic in oil.  Add vegetables to barley gathering, add greens and mushrooms.  Cover and simmer 30 min. until barley is tender.  Grab a ladle and deep soup bowl - get ready to enjoy a hearty savory meal.

When I’m not thinking up new ways with soups, I’m sewing cotton pocket chef aprons for my online shop - www.etsy.com/shop/topdrawerthreads and www.amazon.com/handmade/topdrawerthreads .

Or I’m putting the finishing touches on hand knit hats worked by me from upcycled yarn for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled yarn into brightly striped scarves and afghans.