Mushroom Barley Soup

Thinking of something fall yet vegetarian - after a full Thanksgiving feast? Here is mushroom, barley and sweet potato to satisfy yet not over-fill.
1/3 cup pearl barley
1 quart favorite broth, I used chicken

1 lb mushrooms, sliced
1 large sweet potato, peeled and diced 1/2-inch
1 leek, trimmed, cleaned and diced
2 tsp fresh thyme
1/4 tsp freshly grated nutmeg
12 oz baked tofu, sliced

Bring the broth to a gentle boil in a medium soup pot and add the barley. Reduce to a medium simmer, just under boiling, and cook for about 20 minutes until the barley begins to soften.

Meanwhile, sauté the sweet potato cubes in a dash of olive oil for about 10 minutes.

Add the leek and continue cooking another 10 minutes.

 While the potatoes cook, sauté the mushrooms in a dash of olive oil over high heat until they give off what water they will.

When the water is released, continue cooking over medium heat to brown the mushrooms a bit.

Reserve a dozen or so mushroom slices for garnish, and combine the remaining veggies with the barley and broth.

Bring to a boil, stir and reduce to a simmer. Cook until the barley and potatoes are just cooked through, then add the sliced tofu. Adjust seasonings with salt and pepper if necessary, and season with Tabasco, Sriracha or favorite hot sauce. Serve in wide bowls.

Serves 4.

Cook’s Note: For a fully vegetarian meal, use vegetable broth or water seasoned with a dash of salt.