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.

Reviews & Comments 1

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  • mellian 12 years ago
    This looks like a terrific soup! I'm adding it to my favorites. I love barley and mushrooms, too.

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