Is there anything in that sad little skull of yours?
Between the bounty of beers consumed during yesterday's football festivities and the many viral wonders traveling my office, my grey matter is feeling a bit blue. As I whizzed by my freeway offramp this morning I knew that this would not be a day for deep thoughts and the operation of complex machinery. Today's play is backtracking and laying low. If your brain has been on strike too I have this advice. Eat some soup. Take a nap. You will feel better, I promise.
Mushroom Barley Soup
olive oil or butter
1 onion, diced
2 stalks celery, diced
5 cloves garlic, minced
2 anchovy fillets, miced (you could substitute a bit of soy for this if anchovies creep you out)
8 oz crimini mushrooms, sliced
1/2 cup pearl barley
6 cups broth (I used beef broth but should you have some chicken or vegetable stock lying around that would be a wonderful substitute, in which case sub stock for water)
1 cup water
1/2 cup white wine
2 sprigs thyme
handful of chopped parsley
Heat a few tablespoons of oil over medium low heat. Add onion and celery to the pan and cook until translucent. Add garlic, anchovy, mushrooms, and barley to pan and cook until mushrooms are nicely browned. Add liquids and thyme to pan. Once soup begins to boil, lower heat, cover and simmer for about 30 minutes. When the barley is tender but chewy your soup is done. Stir in parsley and serve.*
*Use a bowl, not a plate. These decisions can be so difficult.