Got home last night after a cross country flight, got up early so I could be to work by 7, left work at 4 to pick up the vegbox by 4:30, and yet by 5:15 there was still no vegbox. Tired and grouchy and cold, I decided to make some soup.

Mushroom Barley Soup

You need:

• 1 VeryLarge portobella mushroom, diced
• 1 onion, diced
• handful of baby carrots, diced
• 3-4 cups of chicken broth
• herbes de provence
• handful of barley

Saute the onion and carrots in oil (or butter) until browned.
Then add the portobella mushroom. Saute until steamy.
Add chicken broth and a teaspoon of herbes de provence.
Bring to boil.
Add barley.
Reduce heat and simmer 45 minutes, or until barley is cooked through.

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