Recipe

Home-style Mushroom Barley Soup Recipe

	Sheba / All my dishes 10 months ago 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. Prep:15m Cook:70m Servings:6	Sheba
	cheap comforting tasty

Does this look good? Yeah! / Nope

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Ingredients

2 quarts chicken broth, defatted

½ cup uncooked pearl barley, rinsed and drained

2 carrots, peeled and cut into ¼ inch dice

½ 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

¼ cup chopped fresh parsley, flat leave Italian

Directions

Combine the broth, barley, carrots, sage and bay leaves in a large pot. Bring to a boil. Stir, cover and simmer 40 minutes

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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