Winter Barley Soup
Serves 2

Ingredients
5 cups water
1 whole star anise or ¼ stick of cinnamon
1 clove of garlic
4 cloves of roasted garlic
carrot ends and pieces you don't want to chop
mushroom stems from shiitake or Portobellos
½ cup Pearled Barley
1 Poblano chile
½ cup Butternut Squash, diced and blanched
Salt & pepper to taste
Pinch of pumin
2 tbsp pure olive oil
¼ cup carrots, peeled and diced
¼ cup red onion, diced
½ cup sliced Mushrooms (your choice)
¼ cup sliced Green Onions
Splash of soy sauce
Splash of chile oil

 

Directions
For Stock:
Simmer water, star anise, carrot and mushrooms ends and garlic for at least 30 minutes to make cooked stock. At least four cups of cooked stock is necessary at this stage so add water if necessary. Strain and pour over barley.

 

For Barley:
Simmer barley with water, salt, pepper and cumin for about 15 minutes or until barley is al dente. Add squash, salt, pepper and cumin and simmer for 5 minutes more or until squash in cooked through.

 

Roast the Poblano chili over fire or under the broiler until black and blistered all over. Place in covered container and set aside until cool to the touch. Remove blistered skin, stem and seed then coarsely dice. add to below ingredients.

 

In a separate pan, heat 2 tablespoons of olive oil and just before the oil starts to smoke add in mushrooms and cook until they begin to brown. Add all other vegetables and roasted Poblano. Stir and season with salt and pepper. Add all vegetables to cooked barley and squash. Add a splash of soy sauce and taste. Adjust seasoning if necessary. When serving, garnish with a chili oil or hot pepper.