 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This is a hearty, comforting soup for those cold days. Ingredients:
8-9 cups chicken broth |
1 onion, chopped |
2 carrots, chopped |
2 ribs of celery, chopped |
3 cloves garlic, chopped |
1/2 cup pearl barley |
1/2 oz dried porcini mushrooms, reconstituted and chopped (comes to 4 oz) |
1 lb fresh mushrooms (i prefer baby bellas/cremini, sometimes adding other varietals like maitake and oyster mushrooms) |
1 teaspoon salt |
1 teaspoon fresh thyme |
black pepper |
butter |
Directions:
1. Over medium heat, saute onions in butter until they become soft and translucent.
2. Add the celery and garlic and cook for 5 minutes.
3. Add the reconstituted mushrooms until they start releasing liquid, and then gradually add the rest of the mushrooms.
4. Add the barley and stir to coat.
5. Add the salt and some black pepper, then 4 cups of the broth. Bring to a boil, then reduce heat and cover, letting it simmer. (Appr. 3/4 of an hour)
6. Check on it frequently, gradually adding more broth until the barley has cooked and the consistency is to your taste. Stir in the thyme near the end.
7. If you like, you may add some cream, a dollop of sour cream, or sherry just before serving, though I like it as is.
|
|