Mushroom Barely Soup

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Soups are certainly a staple in my diet, and have been for quite some time. Even when I was a very little girl I would come home from school on my lunch hour, and my mom would have soup ready for me. I've grown accustom to eating it regularly, and luckily it is a very satisfyingly healthy meal; soup fills you up, but doesn't hold you back. Soup is a great option for meeting your vegetable quota for the day; often times I put vegetables in a soup that I normally don't really like, but because it absorbs the taste of the soup I hardly notice them at all.

Hands down, I prefer my own soups to store bought, and not just because I'm a snob, but because of the high sodium content, and the synthetic hormones used to make the cans that can leach into your food ultimately causing many health concerns.
If I am going to embark down the canned soup aisle I tend to stick to the Blue Menu section, as their sodium and fat contents are quite reasonable. I still tend to add a little bit of water, and some frozen veggies into most of them just to dilute the salt. Frozen peas work best, and add another element to the texture. If I had children they would never know canned soups don't have peas.
I like to make a big batch of soup and then store it away in the freezer for later, to have as a lunch, or for a last minute dinner. Soup is always better the second day, so if you're going to spend the time to make it you might as well make it last.
Did you know that an entire cup of sliced mushrooms is only 15 calories?

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Adapted from this recipe:

http://allrecipes.com/Recipe/very-easy-mushroom-barley-soup/detail.aspx
Ingredients:
1/4 cup olive oil
1 cup chopped onion
3 teaspoon minced garlic
1 tbs all purpose flour (optional)
1/3 cup dry white wine
3/4 cup diced carrots
1/2 cup chopped celery
1/2 cup of peas (optional)
3 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
3/4 cup pearl barley
3/4 cup of brown lentils (optional)
1/4 teaspoon dried thyme (x2)
1 tsp parsley
salt and pepper to taste

Directions:

Heat the oil in a large soup pot over medium heat.

Add onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes.
Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
Add flour until mixture is coated (if you want a thicker soup).
Slowly pour in white wine, then slowly add the chicken broth while stirring. Season with thyme, parsley, pepper and a bay leaf (optional). Bring to a boil. Add the mushrooms, cover and simmer about 50 minutes over low heat. Season with salt and pepper before serving.

Might I Suggest?
** Pairs well with a basil pesto grilled cheese.
**Also optional to add a table of balsamic vinegar when the soup is nearly done.
** I always add frozen sweet peas to all soups (reduces sodium), so you can feel free to omit these if you're not too keen on them. You could also use parsnip or turnip here if you are so inclined.

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Lemon Lentil Soup