Homemade Hearty Cream of Mushroom Barley Soup

I’m here with Warren Shadow. He is the owner of Wired and inspired, and Warren, the place is amazing. Thank you. And of course what makes it amazing is the coffee and the great food that you serve here. — So um what are you making for us
— today? Well, since there’s a little bit of fall in the air, we’re gonna do a fall soup, cream of mushroom barley. So first we’re gonna do is get everything together for our mirepoix, which is the carrots, celery, and onions, and then we’ll do a rough chop on on these, um, but I’ve already done a chop in the food processor because I like it a little smaller, a little smoother, but it’s really up to you if you want it chunkier, leave it bigger, OK, so the first thing we’ll do is just kind of saute. If this were on a stove, obviously we would saute it until it was translucent. Obviously we’re just a. right now and uh we’ll send it back to the kitchen should be cooked um once that is translucent, we will add in our chicken stock and we make our chicken stock here at home, but you can use any kind. Yeah, I think it’s really great how you do make everything fresh here. It’s terrific grab and go here and wait for that to come to a boiling. garlic, granulated garlic, a little bit of pepper. OK, and of course salt and now the mushrooms. So we have our coarsely chopped mushrooms which we’ll put in. This is my kind of soup. I just love mushrooms, so this is terrific. And then of course and then we would have come to a boil as well and just before we’re ready to serve. We would add our heavy cream, so it’s about a quart of heavy cream in here. I love it. There’s a lot of mushrooms in here, — definitely no skimping on the ingredients
— for sure. And then we would take our parboiled barley that we’ve already made, and then we would put that in, give that a good stir, OK, and we would just let that simmer for a bit and it will get nice and thick. Really the flavors will meld and marry, and it’ll be a nice great dish for fall. Warm. This looks fabulous. Thank you. Yeah, that’s our hearty fall soup, and we thought it would pair well with our burrata bruschetta toast. This looks phenomenal. Thank you. Yeah, it’s worthy for sure. So that’s a fresh bruschetta that we make here, local farm grown tomatoes, fresh basil paired with the pesto that we also make ourselves on top we have. The drizzled with balsamic glaze and what better than for fall but homemade cinnamon bun which when we started making these people were just buying them as soon as they were coming out because they just smell so good but there’s nothing really nothing better than a freshly iced cinnamon bun. On a day like this, and the only other thing I would say is let’s get some sort of a coffee to go with this. Some fall themed concoction that we’ll make up for you. This is fall bliss right here. Yes, absolutely. So what you’re inspired is a coffee shop that serves breakfast and lunch, as I said before, everything is made to order. One of our daily specials is the all American grilled cheese sandwich with a nice cup of tomato bisque soup, and it’s been a real crowd pleaser. Sometimes over the weekends we feel like a grilled cheese factory, but people are really loving it, and it’s, it’s a big comfort food. — It’s a
— and of course the coffees, it’s very smooth, it’s very flavorful. There’s no bitterness, there’s no kind of aftertaste and again gotten a lot of really good feedback about it. And now you pair that with our fall flavors that we just brought in, of course, the the standard that everybody loves pumpkin spice, which we do make our own syrup here. And of course if you have a sweet tooth like me, you’ve got that covered. We do and so every day we’re trying to feature a different sweet treat. So today we have the homemade cinnamon buns as well as a banana muffin with cream cheese icing. So you just have to check our Facebook site every day to see what what the special is for the day. So we wanted to kind of create a place where people could come, just relax and perhaps feel transported to another place for the short time that they’re here. Forget about all your troubles and enjoy some really good foods. We are at 1400 Electric Street in Dunmore, and that’s at the corner of Electric and Jefferson, hence wired and inspired Electric Wired Jefferson inspired. It’s also reflective of what you can. Do and get while you’re here. I mean, get yourself wired with the coffees and the treats and become inspired by the decor and get to work to do whatever you have to do. Our tagline is sip, savor, and create, and so that’s what we hope people will do when they’re here. Terrific. Warren, thank you so much for having us. We really had a great time here at Wy and inspired, and we hope uh you have a beautiful fall season. — Thank
— you. You too. Thanks, Jackie.