 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
easy, healthy and wonderful - serve as an appetizer with crusty bread. Ingredients:
4 carrots |
4 stalks celery |
4 garlic cloves |
1 sweet onion |
1 (15 ounce) can shiitake mushrooms |
4 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon thyme |
1 cup pearl barley |
8 cups chicken broth |
1 cup frozen baby peas |
Directions:
1. Heat olive oil in soup pot.
2. Chop all vegetables and cook in oil- over medium heat until soft- about 15 minutes.
3. Add salt, pepper, thyme, mushrooms and barley-cook for one minute.
4. Add chicken broth and bring to a boil.
5. Reduce to a simmer for 45 minutes.
6. Add frozen peas and bring to a boil again then reduce to a simmer for an additional 20 minutes.
7. Serve .
|
|