Mixed-Up Mushroom Barley Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is one of my favorite recipes Ingredients:
8 cups chicken broth or 8 cups vegetable broth |
1/2 cup pearl barley |
1/2 cup diced carrot |
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon, crumbled |
3 tablespoons olive oil |
1 cup diced onion |
2 teaspoons minced garlic |
10 ounces button mushrooms, remove stems and quarter |
6 ounces shiitake mushrooms, remove stems and quarter |
salt and pepper |
2 tablespoons dry sherry |
4 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. In a large pot, combine broth, barley, carrots and tarragon. Bring to a boil.
2. Reduce heat to medium-low and simmer, partially covered until barley is cooked (approx 30 min).
3. Heat the oil in a pan over medium heat.
4. Add diced onion, cook until soft.
5. Add garlic and mushrooms, cook until soft.
6. Add mushroom mixture to soup pot.
7. Season with salt and pepper.
8. Cook for approximately 20 minute.
9. Then stir in sherry and parsley.
10. Adjust seasoning as necessary.
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