I didn’t start off planning on making this soup but I found an awesome package of mushrooms at the grocery store. All my cooking plans for the day changed the minute I found this:
Shiitake, oyster, pleurote and mini bellas. Heaven in a plastic package. It was such a new item there that the bar code didn’t even work yet.
So anyways, buy the mushrooms, take them home and figure out what to make. I’ve got a plan!
I had the idea a few weeks ago to make soups outside my usual range of soup recipes. We do a lot of chicken noodle, black bean and baked potato soup. The occasional canned Campbell’s Tomato soup does make it onto the stove (I’ve watched quite a few FoodBabe.com videos lately so that may stop forever.) I have ventured out of my comfort zone and made a spicy tomato soup that was pretty good but not good enough to share it with you guys – sorry. Back to the drawing board on that one.
One of my favorite Polish recipes is mushroom barley soup. There’s a Polish banquet hall around here that makes the best – THE BEST – mushroom barley soup. I decided to not even try to make that because I’ll never be able to match it.
But, I bet I can make a beef barley soup all mushroomy with my magic mushroom container. Haha, I totally did not buy psychedelic shiitakes.
And that’s it for this recipe! I hope you all enjoy the rest of your week, and I’ll be back soon (later today with another post actually!)
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