Welcome to One Pot Wonders, a new bi-weekly feature where Rachel Tucker explores the possibilities of quick meals made in simply one pot. That means, no crazy complicated clean up and effortless, delicious recipes to get you in and out of the kitchen in a jiff. 

It’s almost springtime and enduring those final cold snaps and snow days can be downright miserable. Everyone is eager to welcome the return of warm weather, but Mother Nature can be  fickle. Tough as it may be, the cooler temperatures leave just enough time to warm up with a big bowl of mushroom barley soup. With only a few ingredients, taking in all the comforts of this cold-weather classic is simple. As with any soup, the proper foundation is paramount. Here, onions, carrots, celery and a generous helping of mushrooms lay the groundwork, while a splash of soy sauce adds tremendous depth and richness. A quick sauté develops the base flavors and toasting the barley imparts an additional nutty taste. For the stock, a combination of low-sodium broth and water balances the salty bite of the soy sauce. As the soup simmers away, it is helpful to keep a little extra stock or water on hand in case the soup reduces too much. As the barley cooks and puffs up, it will slowly absorb a great deal of liquid, especially towards the end of the cooking process. Keep an eye on the pot and adjust the flavor to taste because this delicious, peppery broth is too good to go without. Toss in fresh spinach just before serving and cozy up spoon side to this hearty, healthy delight.

Mushroom Barley Soup

Serves 4-6

2 tbsp of olive oil

¼ cup yellow onion, minced

½ cup celery, chopped

1 cup of carrot, chopped

3 cups of sliced button mushrooms

1 ½ tsp low-sodium soy sauce

½ tsp coarse kosher salt

½ tsp ground black pepper

¾ cup pearl barley

7 cups of low-sodium chicken broth

1 cup of water

1 bay leaf

3 cups of baby spinach

* If you only have regular soy sauce on hand, omit the added salt

Heat the olive oil in large pot over medium high heat. Add the onion, celery, mushrooms, soy sauce, salt and pepper. Sauté the onion until it begins to brown and the vegetables are tender, about 10 minutes. Add the barley and toast until golden brown, about 6 minutes. Pour in broth and water and add the bay leaf. Bring to a boil and simmer uncovered for 1 hour until the barley is cooked through and tender. Before serving, add spinach and cook until wilted, about 1 minute. Serve in big bowls and enjoy!