Toronto is under a wind warning today. It’s going to get wet, windy and wild, as the remnants of Hurricane Sandy bring a powerful fall storm. We may possibly have power outages. The city officials advised everybody to have enough food, water and other supplies for another 72 hours.
I went into a major cooking overdrive. The soup is done and the stew is bubbling away on the stove.
There is nothing more comforting on a cold fall day than a bowl of rich, hearty soup. Here is one soup I love.
Mushroom Barley Soup
1/8 cup olive oil 5 cups water or stock
1 medium onion, chopped ½ cup barley
1 medium carrot, sliced 2 cups baby spinach
1 lb sliced button mushrooms Salt and pepper
Stir and cook onion, carrots and garlic in the heated oil in a large soup pot over medium heat. Add in mushrooms and let it cook for a few minutes. Pour in water or stock and add barley. Let it boil, and then bring heat to low. Let it simmer for about an hour. Add spinach when the soup is done. Salt and pepper to taste.