Soup
Mushroom Barley Soup
A hearty, brothy soup with browned mushrooms and chewy barley.
- 60 min
- Serves 4
- mushrooms
- carrots
- celery
Autumn plate · A cold October night
Barley Soup Evening
Mushroom barley soup, sweet roasted roots and warm baked pears.
In what order
Roots and pears share the oven; the soup simmers on the stove while they bake.
The dishes
Side
Maple Roasted Carrots and Beets
Sweet, earthy roots with a little vinegar to keep them bright.
- 50 min
- Serves 4
- carrots
- beets
Dessert
Baked Pears with Walnuts
Soft, spiced pear halves with a crunchy oat and walnut centre, served with cold yogurt.
- 45 min
- Serves 4
- pears
One list for the lot
Shopping list for 4
Every dish scaled to 4 servings and merged by aisle. Salt, pepper and oil you probably have already.
Produce
- 1 1/2 lbbeets
- 10carrots
- 2celery
- 1 bunchfresh parsley
- 2 bunchesfresh thyme
- 3 clovesgarlic
- 16 ozmushrooms
- 4pears
- 1yellow onion
Dairy and eggs
- 4 tbspbutter
- 1 cupplain yogurt
Pantry
- 1 tbspapple cider vinegar
- 4 tbspmaple syrup
- 2 tbspolive oil
- 3/4 cuppearl barley
- 1/4 cuprolled oats
- 6 cupsvegetable broth
- 1/2 cupwalnuts
Spices
- 1 tspground cinnamon
- 2 tspsalt
More autumn plates
From the same season
A Sunday table for four to six
Harvest Sunday
A game-day or bonfire supper
Chili and Greens
A cosy weeknight
Squash and Pasta Night