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| Mushroom Barely Soup with Roasted Brussel Sprouts - Seriously Soupy |
After reading the title of this post I realized how much of a nightmare this might be for a child. Of course that is also a huge generalization; kids today have far more sophisticated palates. But, for me, the one veggie that I would never try, no matter if it was fried in butter or dipped in chocolate was brussel sprouts. Of course I later learned about the power of the sprout and really love to eat them roasted. For this soup, I thought they would make a nice addition a classic mushroom and barley that also included carrots, celery and leeks (had them around). This recipe was also made with an all-green roasted veggie broth that included broccoli, kale, celery, beet tops, and spinach. I also had these veggies lying around from the soup party and the soup cook-off that also needed to either be tossed or made into broth. Obviously, I choose the later. If you don't want to make the all-green broth, you can always use a simple veggie broth or rely on good-old fashioned fresh herbs. I hope you enjoy this one, brussel sprouts and all!
