Spicy Shiitake Mushroom Grain Soup

This is the time of year where you where we are tempted to binge on Christmas cookies, which can be okay… I mean, TIS THE SEASON! But, it’s also good to have balance and provide the body with nutrition as well. Doesn’t mean it can’t be nutrish and delish!

This substantial soup is full of nutty-tasting barley, brown rice and bulgur, creating a dish that's high in fiber. This healthy soup recipe goes great with Siete Tortilla Chips and maybe even a little guacamole on the side to make it more of a meal than an appetizer.

It is a soup that warms your innards and hits the spot all winter long.

Spicy Shiitake Mushroom Grain Soup

Yield: 8

Adapted mostly from Food and Wine

Ingredients

• 1/2 cup pearled barley

• 1/2 cup bulgur

• 1 tablespoon olive oil

• 1 tablespoon chipotle in adobo sauce

• 1 large onion, diced

• 2 garlic cloves, peeled and sliced

• 2 quarts vegetable broth

• 1 1/2 cups canned diced tomatoes

• 1/3 cup chopped parsley

• Kosher salt and freshly ground pepper

• 1 pound shiitake mushrooms, stems discarded, caps thinly sliced

• One 15-ounce can black beans, drained and rinsed

• 2 medium carrots, finely diced

• 1/2 cup salted roasted pumpkin seeds

Instructions

1. In a medium saucepan, cover the barley with 4 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes; drain. Return the barley to the pan and cover. In a medium bowl, cover the bulgur with 1 cup of hot water. Cover and let stand until the water is absorbed, 10 minutes.

2. In a large, heavy pot, heat the olive oil. Add the chipotle, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the broth, tomatoes, parsley springs, salt and a pinch of pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes. Let cool slightly. Puree the soup in a blender and return to the pan.

3. Add the mushrooms, black beans, and carrot to the pureed soup and bring to a boil. Cover and simmer over low heat for 20 minutes. Add the barley and bulgur and season with salt and pepper. Ladle the soup into bowls, sprinkle with the pumpkin seeds and chopped parsley and serve.