Great Mushroom Barley Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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After tasting a really bland version of this soup made by a friend's dad, I set out to find or make up a tasty version. Here is the result. You won't be disappointed. Ingredients:
3 tablespoons butter or 3 tablespoons canola oil |
1 teaspoon pepper |
1 1/2 cups chopped onions |
1/4 teaspoon nutmeg, freshly grated if possible |
1 cup chopped carrot |
1 teaspoon dried thyme |
1 cup chopped celery |
1 cup pearl barley |
2 cloves minced garlic |
2 tablespoons fresh parsley, minced |
1 1/2 lbs mushrooms, sliced |
3 quarts chicken broth (2 large cans with any fat spooned off the top) |
Directions:
1. In a large pot, melt the butter.
2. Add the onions, carrots, celery and garlic and sauté until tender, but not browned.
3. Add the mushrooms.
4. Cook just until soft.
5. Add the broth, seasonings and barley.
6. Bring to a boil.
7. Simmer 1 1/2 to 2 hours or until the barley is tender.
8. The soup can be thinned with additional broth if it becomes too thick.
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