I love comfort food for cold days. This weekend was no exception, as I made mushroom beef barley soup for the first time. I made a double batch and it took over three hours to finish cooking. There was enough soup for four nights of dinner (and Josh has HUGE portions) and lunches for one day. I'm a very big fan of making food with the intention of producing leftovers, so I don't have to cook several days in a row.
It turns out that the soup is better the next day and becomes a thicker soup because of the barley. Very tasty with some crusty bread.
No comments:
Post a Comment