This version of a creamy soup uses no cream or milk at all.
Remember our mushroom barley pilaf? The one pictured above was made using white button mushrooms and pearl barley.
Just blend up a half cup of pilaf with a cup of strong bouillon for the simplest, lowfat creamy soup. Normally when I cook, I like to use a natural low sodium bouillon and add sea salt to taste. For this soup though, you really need to add enough salt or it will taste flat. Don’t skimp on the salt for this soup.
When I made this a few weeks ago, half my household was feeling a little under the weather. Eating the pilaf as a warm, soothing soup felt comforting. Sometimes, when you’re just not feeling well, even chewing takes too much effort.
Quill liked it! I told her it was a “Creamy Barley Soup.”
She added a few shakes of hot sauce (which is normal seasoning behavior for her), finished her bowl, and asked for seconds.
Shhhh…..if you see her, don’t mention the mushrooms……
- ½ c. Mushroom barley pilaf
- 1 c. Strong beef, chicken or vegetable bouillon
- Hot sauce to taste (optional)
- Place pilaf and boullion into a blender and process until very smooth.
- Pour into a small pot and heat, or warm in the microwave.
