Late November: time to pull out the heavy blankets and snuggle up at night, shivering as you hit the cold sheets and wait to warm up. When you do find yourself enveloped in big fluffy blankets and warmth, that is just the essence of why I love Fall and Winter. I love that feeling of being bundled up in the chilly air.
That feeling of enveloping warmth is what a cup of hearty soup feels like.
Much as I love the cold weather, I love being in cold weather with a warm jacket, or sipping some hot soup and feeling my belly fill up while watching the leaves fall outside. Yes, you can have it both ways.
Here is a soup to match the weather: beef mushroom barley soup. I’m enjoying it tonight while the temps plunge below freezing (a big deal here in Berkeley) and I hope it helps me fight my sniffles. As you see here, I’ve piled my soup high with the barley and beef and mushrooms and skimped on the broth (though it’s a lot soupier in reality). I based it on the recipe at epicurious, adding my favorite garlic, upping the barley and such–in the end, I adjusted this recipe according to my own tastes. I welcome you to adjust it further!
Recipe follows after the jump