Home-style Mushroom Barley Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I think I got this from an old Chatelaine magazine. I love barley and mushrooms, so it doesn't get any better than this. We often have this for supper with cheese and fruit on the side. Ingredients:
2 quarts chicken broth, defatted |
1/2 cup uncooked pearl barley, rinsed and drained |
2 carrots, peeled and cut into 1/4 inch dice |
1/2 tsp dried sage |
1 tbsp. unsalted butter |
1 tbsp. olive oil |
1 medium onion, chopped |
2 bay leaves |
10 oz white mushrooms, cut into quarters |
2 cloves garlic, finely chopped |
salt & pepper to taste |
1/4 cup chopped fresh parsley, flat leave italian |
Directions:
1. Combine the broth, barley, carrots, sage and bay leaves in a large pot. Bring to a boil. Stir, cover and simmer 40 minutes
2. Heat the butter and oil in a skillet over medium heat. Add the onion and cook until softened, 10 minutes. Add the mushrooms, raise the heat to medium high and cook, stirring for 5 minutes. Add the garlic and cook 5 minutes more. Stir the mushroom mixture into the soup and season.Cook the soup, partially covered, for 20 minutes longer. Stir in parsley and serve.
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