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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Here is winter time comfort soup. I substituted 2 cups for frozen vegetables for the mushrooms. I made this soup in the slow cooker and came out really nice.Low for 8 hours or High for 4 hours. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 celery ribs, chopped |
2 cups mushrooms, sliced (optional) |
2 garlic cloves, crushed |
3/4 cup pearl barley |
4 cups beef broth |
4 cups chicken stock |
1 bay leaf |
fresh ground pepper |
2 cups potatoes, cubed |
1 1/2 cups carrots, sliced |
1/2 teaspoon salt |
1/4 cup fresh parsley |
1/2 cup grated cheese |
Directions:
1. In large saucepan, heat oil over medium heat; cook onion, celery and garlic about 3 minutes.
2. Add mushrooms and cook another 3 minutes until softened; add barley and cook another minute.
3. Add chicken and beef stock, bay leaves and pepper;bring to a boil.
4. Lower heat to medium low; cover and simmer for 1 hour.
5. Add potatoes, carrots and salt; return to a boil.reduce to medium low and simmer 30 minutes until vegetables are tender. Discard bay leaf; add parsley.
6. Ladle into soup bowls and sprinkle on grated parmesan or cheddar cheese.
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