Fast Mushroom and Barley Soup |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I've made other barley soups and this what I threw together from best of those recipes. Ingredients:
10 ounces mushrooms, fresh and diced, thin sliced |
2 tablespoons olive oil |
1 medium onion, diced |
1/2 cup celery, diced |
1 medium carrot, diced |
1 teaspoon garlic, minced |
1 teaspoon whole wheat flour |
2 tablespoons dried parsley |
1 pinch salt |
1/4 teaspoon pepper |
4 cups chicken broth |
4 cups beef broth |
1/2 cup quick-cooking barley |
Directions:
1. In a large saucepan heat your oil over medium heat.
2. Sauté your onion, carrot, and celery for 5 minutes.
3. Add garlic/leek and mushrooms and sauté mixture for 5 more minutes.
4. Mix the flour, parsley, salt, pepper together.
5. Stir the dry mixture into the wet mixture and cook for 3 minutes.
6. Whisk in the broths and bring to a fast boil.
7. Reduce heat to medium low and simmer for 45 minutes.
8. Add barley and cook for 10 minutes or until barely is tender.
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