I firmly believe that there is nothing more comforting than a steaming bowl of soup on a wintry day. Perfect Soup by Lisa Moser is the story of one mouse’s quest for just this experience. Murray the mouse doesn’t just want any bowl of steaming hot soup though, he is determined to create the perfect bowl of soup with just the right ingredients. When he realizes that he is out of carrots, an important part of perfect soup, Murray goes on a quest to find just one carrot to add to his dish. Along the way, Murray must complete a series of tasks for people in the town in order to get a carrot for his soup. There is only one character, Murray’s friend Snowman, who helps Murray without expecting anything in return. When Murray finally gets his hard-earned carrot, he decides to give it Snowman for a nose instead of adding it to his perfect soup. Murray discovers that having a friend to share his soup with makes it even more perfect than having just the right ingredients.
I have always said that the real importance of good food lies in the ability it has to bring people together, rather than being perfectly nutritious or flavorful, so this book really struck a chord for me. I like that the story of Perfect Soup manages to demonstrate the value of hard work, while also showing the power of friendship and generosity. Murray works hard to earn the carrot he wants for his soup, but he also is given a gift by his friend Snowman and returns this with a selfless act of his own. This book is a lovely, cozy winter read that is both entertaining and a good place to start conversations about hard work, generosity, and friendship.
Discussion Questions for Perfect Soup:
- What ingredients would you have in your perfect bowl of soup?
- Have you ever given up something you wanted for someone else? Can you remember something selfless that someone else has done for you?
- Murray has to work hard to get the carrot for his soup. Can you think of a time that you worked hard to reach a goal or complete a task?
- Who is one person you would most want to share a meal with? Why did you choose that person? This could be anyone, famous or non-famous, from history or alive today!
My own bowl of “perfect soup” would look a lot like this recipe for Vegetable Barley Soup. I don’t remember my mom making many dishes with barley when I was growing up, but after trying out a recipe for Beef and Barley soup a few years ago, it has become one of my favorite soup ingredients. Unlike pasta or rice, barley holds it’s shape and texture well in a soup broth and also has the nutrition benefit of being a high-fiber whole grain. Barley is also very filling, making this soup more satisfying than some other vegetable soups I’ve tried. I like to make this with homemade chicken broth when possible because it makes the soup so, so flavorful, but any broth will work in this soup and certainly using store bought broth makes it a quick, easy dinner. I am sometimes able to find quick-cooking barley at Trader Joe’s which makes this an even speedier meal, as it cooks in only about 10 minutes and still has a nice, hearty texture. Definitely worth looking for if you have a Trader Joe’s nearby!
Vegetable Barley Soup
Heat the olive oil in a large pot over medium heat. Once hot, add the onion, celery, and carrots. Cook, stirring often, until vegetables are softened, about 5 minutes. Add the minced garlic and continue to cook for another minute or two, or until the garlic is fragrant but not browned.
Carefully pour the broth and water into the pot. Add the bay leaf, dried thyme, salt and black pepper, if using. Stir to combine all the ingredients.
Bring the soup to a boil, then turn the heat down to a low simmer. Add the barley, cover the pot, and continue to simmer until the barley is cooked through, about 20 to 30 minutes.
Once barley is almost tender, add the peas for the last 2 minutes of cooking. Turn off the heat, remove the bay leaf, and let the soup cool for several minutes. Serve warm, preferably with some crusty bread and cheese on the side.
Ingredients
Directions
Heat the olive oil in a large pot over medium heat. Once hot, add the onion, celery, and carrots. Cook, stirring often, until vegetables are softened, about 5 minutes. Add the minced garlic and continue to cook for another minute or two, or until the garlic is fragrant but not browned.
Carefully pour the broth and water into the pot. Add the bay leaf, dried thyme, salt and black pepper, if using. Stir to combine all the ingredients.
Bring the soup to a boil, then turn the heat down to a low simmer. Add the barley, cover the pot, and continue to simmer until the barley is cooked through, about 20 to 30 minutes.
Once barley is almost tender, add the peas for the last 2 minutes of cooking. Turn off the heat, remove the bay leaf, and let the soup cool for several minutes. Serve warm, preferably with some crusty bread and cheese on the side.
