During my college years I worked part time at the local Kroger as a cashier. This particular store anchored a large strip mall which included a Woolworths, a JC Penney and much to everyone's satisfaction a Sanders store. Sanders was famous for their ice cream, sundaes, shakes and cakes and back then had a lunch counter that served fabulous food. When I worked on Saturdays all day I would go to Sanders for their fabulous vanilla milk shake and for their mushroom barley soup. I just loved the soup and here have tried to re-create it in all its simplicity. —inpatskitchen
about 4 quarts
olive oil, divided
medium button mushrooms, sliced
boneless beef chuck cut into a small dice
large onion, diced
stalk celery cut into a small dice
carrot cut into a small dice
cloves minced garlic
dried thyme leaves
1 cup quick cooking pearl barley ( add an extra 1/2 cup for a thicker soup)
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!