HOME-STYLE MUSHROOM BARLEY SOUP
From sheba 16 years ago
- 70 minutes to make
- Serves 6
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 shopping list
- ½ cup uncooked pearl barley, rinsed and drained shopping list
- 2 carrots, peeled and cut into ¼ inch dice shopping list
- ½ tsp dried sage shopping list
- 1 tbsp. unsalted butter shopping list
- 1 tbsp. olive oil shopping list
- 1 medium onion, chopped shopping list
- 2 bay leaves shopping list
- 10 oz white mushrooms, cut into quarters shopping list
- 2 cloves garlic, finely chopped shopping list
- salt & pepper to taste shopping list
- ¼ cup chopped fresh parsley, flat leave Italian shopping list
How to make it
- 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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