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Laura Victores Wyman is a mom balancing a busy schedule and enjoying life in Katy, Texas! Katy Confidential is where she writes about her discoveries around town and the day-to-day of life with her family. Laura has a very supportive husband, Jonathan, a daughter, Carina, who was born in July 2010, and a son, Nathan, who was born in November 2013. In addition to being a wife, mommy, and blogger, Laura is a JD graduate of the University of Houston Law Center. During her small amount of free time, she enjoys reading, writing, sewing, scrapbooking, and cooking.

One Response

  1. Diya
    Diya at | | Reply

    Hi Laura! That’s a great recipe. I’ve made a slightly different recipe before. It’s tough to imagine mushroom barley soup without the mushrooms. I omit the mushrooms, and instead saute 1 lb. of beef or short ribs and let that cook slowly in the soup till tender. This will make it more of a beef/barley soup with lots of flavor. If you’re trying to keep it vegetarian, you could try subbing diced eggplant. Salt the cut up eggplant for 30 minutes first to pull out the bitterness, then rinse it well before adding to the pot. I’ve never tried it with eggplant, so no promises! But it might work out well. If you try it, let me know!

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