A rich, smoky soup perfect for chilly days, featuring a deep umami broth.

Ingredients:

  • 2 tbsp butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 lb mixed mushrooms, sliced
  • 2 tbsp Irish Stew Spice Blend
  • 4 cups beef or vegetable broth
  • ½ cup pearl barley
  • 1 tbsp Worcestershire sauce
  • ½ cup cream or coconut milk (optional, for creaminess)
  • Chopped fresh parsley, for garnish

Instructions:

  1. Preheat smoker to 250°F with mesquite or hickory wood.
  2. Sauté onions and garlic in butter in a cast-iron skillet until soft.
  3. Add mushrooms, seasoning, and cook until browned.
  4. Transfer mixture to a Dutch oven, add broth, barley, and Worcestershire sauce.
  5. Smoke uncovered for 2 hours, stirring occasionally.
  6. Add cream (if using), stir, and serve garnished with parsley.