Sorry for the lack of pictures, I was too busy eating to stop long enough to photograph a thing.
Barley, Mushrooms, and Chickpea Soup:
Adapted from Buff Chickpea's Chickpea, Tomato, & Barley Soup and Epicurious' Mushroom Barley Soup recipes.
4 C. Beef Broth
2 C. Water (plus potentially more)
2 Tbsp. Olive Oil
1 Small Onion, Chopped
2 Large Button Mushrooms, Sliced
2 Baby Portobello Mushrooms, Sliced
4 Carrots, Chopped
1/2 Package Frozen Spinach, Chopped
4 Garlic Cloves
1 Can Chickpeas, Drained, and rinsed
1 Can Diced Tomatoes, Undrained
1 C. Barley, Rinsed and soaked for about an hour
2 tsp. Paprika
1 tsp. Cumin
Salt and Peper
In a large soup pot, add olive oil and allow to heat up. Add onion and stir with wooden spoon to coat. Simmer until translucent, stirring often. Add garlic and mushrooms and continue stirring another 3-5 minutes until mushrooms start to cook. Add carrots, spinach, chickpeas, tomatoes, barley (drained), paprika, cumin, salt and pepper, broth, and water. Allow to come to a boil, reduce heat and cover. Allow to simmer for at least an hour, or until your carrots are tender to your liking. Eat a giant bowl, maybe two if you're extra hungry. I put a tiny bit of Romano Cheese on mine, and dipped a Colby-Jack Grilled Cheese in it too.