'creamy' Mushroom-Barley Soup |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This hearty soup uses only a few simple ingredients and tastes much richer than it actually is. Make this vegetarian by swapping the beef broth out for your favorite vegetable broth, and change up the kinds of mushrooms you use to find your favorite combo. Reconstituted dry mushrooms can be used for a portion of the fresh, as well. Ingredients:
1 lb cremini mushroom, stemmed and sliced |
3 medium carrots, scrubbed and chopped |
1 cup pearl barley |
4 cups beef broth |
2 cups nonfat milk |
1 bay leaf |
1 teaspoon thyme |
1 tablespoon soy sauce |
2 tablespoons flour |
2 tablespoons cornstarch |
2 tablespoons olive oil |
salt |
pepper |
Directions:
1. Heat olive oil over medium heat in a large pot and add carrots and mushrooms, stirring occasionally until they soften and begin to brown.
2. Sprinkle mushrooms and carrots with flour, and cook for a minute or two to cook off the raw flour taste before adding the barley and cooking another 1-2 minutes.
3. Add bay leaf, thyme, broth and milk and bring to a boil. Reduce heat and simmer partially covered for 20 to 30 minutes, until barley is very tender.
4. Mix cornstarch with just enough cold water to dissolve it and add it to the pot along with the soy sauce and lots of black pepper. Taste and add salt, if needed. Remove bay leaf.
5. Serve hot with crusty bread and a sprinkle of parmesan.
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