About 10 years ago, Peter asked Angela if she wanted to be a doctor. Angela said, “No, I don’t want to”. Peter said why not and she responded “I want to spend more time with my family.” Today, Peter took Audrey to see an electrical cardioversion that he was doing in the hospital in the hope that Audrey might take an interest in medicine.
Audrey witnessed Daddy at work and “helped” by pushing the button that Peter told her to push for the cardioversion procedure. She told me excitedly that she and Daddy “shocked” a patient to make her heartbeat normal again. And after the patient woke up, she told Audrey that Daddy made her feel better. When Audrey went back to Peter’s office with him after the hospital procedure, she met another patient who told her that Daddy was a life saver because he helped the patient’s father live several years longer after he received a stent procedure from Peter. Audrey came home with such a glow of pride that her Daddy’s long hours at work has real meaning.
Consistent with a heart healthy diet, I made a roasted garlic mushroom barley soup. By the way, does anyone know how to make a bowl of mushroom soup look good? I certainly couldn’t. But the soup was bowl licking good.
Roasted Garlic Mushroom Barley Soup Ingredients:
1 pound crimini mushroom (sliced)
1 onion (sliced)
1 tablespoon roasted garlic (see tip)
7 cups chicken broth or vegetable broth
2 teaspoon chopped fresh sage
1/2 cup hulled barley
A dash or black pepper, ground cumin, paprika and oregano
Cook the barley in a rice cooker with 2 cups broth.
Heat oil in a soup pot and sauté the onion and sage until soft (about 6 minutes). Add mushroom and stir until liquid is released from the mushroom (about 6 minutes). Take out 1 1/2 cup of the mixture and set aside.
Add the remaining 5 cup broth, roasted garlic and spices and 1/3 cup of cooked barley, bring to boil and simmer for 15 minutes.
Puree the soup in a blender and then return to soup pot. Add the cooked mushroom and the remaining cooked barley into the soup and bring to boil. Add more broth if the soup is too thick.
Tip for roasting garlic: Preheat oven to 400F. Slice 1/2 inch off the garlic tops and place them individually on small pieces of foil. Drizzle olive oil, salt and fresh herbs (if desired) and wrap the garlic snuggly and roast for 35 minutes.
I roasted 6 heads of garlic and used 1 for the soup. I will use the rest of them in different recipes in the next few days. If you don’t want to go through the trouble of roasting garlic, you can sauté a few cloves of garlic with the onion and mushroom instead.