Double Barley Posole

This soup is so good - I wondered whether Dave would even try it (barley? hominy? haha) but he did and we both loved it. This is definitely a keeper. I had to look up what posole is again (it's Mexican soup or stew - I made a different recipe in 2019 and googled what posole is then but still couldn't remember! click here for that post), but whatever you want to call it, it's great. 

I made a couple changes - used regular white mushrooms, omitted the onion and added less red pepper, used dried thyme instead of fresh, and the only pearl barley I could find is 'quick' - so it didn't need 40 minutes for the barley to cook. Oh, and I used chicken stock instead of vegetable. The soup is still delicious if you choose to not add the avocado, cilantro, sour cream and lime garnishes - I didn't do the cilantro or lime, but it's great with avocado and sour cream!

• 2 T. olive oil
• 8 oz. cremini mushrooms, quartered
• 1 cup chopped red bell pepper
• 1/2 cup chopped yellow onion
• 1 T. minced garlic
• 1 T. chopped fresh thyme
• 1 T. flour
• 1 (12 oz) bottle pilsner beer
• 3 1/2 cups unsalted vegetable stock
• 3/4 cup copped peeled butternut squash (about 4 1/2 oz.)
• 1/2 cup uncooked pearl barley
• 1 t. pepper
• 1/8 t. kosher salt
• 1 (15oz) can white hominy, rinsed and drained
• 1/2 cup chopped zucchini
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro leaves
• 1/4 cup light sour cream
• 4 lime wedges

1. Heat oil in a Dutch oven over medium-high. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, about 5 minutes. Add bell pepper and onion; cook, stirring occasionally, until onion is translucent, about 4 minutes. Add garlic, thyme, and flour; cook, stirring often, 1 minute. Stir in beer; cook until liquid is reduced and glossy, about 7 minutes. Stir in vegetable stock, squash, barley, black pepper, and salt; bring to a boil. Reduce heat to medium-low; cover and cook until barley is tender, about 40 minutes. Stir in hominy and zucchini; simmer until zucchini is tender but still bright green, about 5 minutes.

2. Divide soup evenly among 4 bowls; top servings evenly with diced avocado, cilantro, sour cream, and lime wedges.

 click here for original source at cookinglight.com

3.6.20: paper masks and feathers 

3.6.19: stuffed poblano peppers

3.6.18: arranging daffodils

3.6.17: shamrock wreath

3.6.16: crock pot white chicken chili