Mushroom Barley Garlic Soup |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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I got this out of Parade magazine ten years ago( '99). It is very garlicky, with an earthy flavor. Easy to make, too. I usually add seasoning as I go along. Thyme, Oregano, and even Rosemary is good in this. I have included the minimal spices. Add what you like! Ingredients:
2 quarts chicken broth |
1/2 cup dried barley |
2 carrots, cut into pieces |
1 tablespoon butter |
1 tablespoon olive oil |
1 onion, chopped |
10 ounces fresh white mushrooms |
1 teaspoon salt |
1 teaspoon pepper |
3 garlic cloves, minced |
Directions:
1. rinse and drain barley.
2. clean and quarter mushrooms.
3. combine broth, barley and carrots in a pot. simmer 40 minutes.
4. heat butter and oil in skillet, cook onion five minutes.
5. add mushrooms to onion mixture. cook five minutes.
6. add garlic to mushrooms and onions. cook five minutes.
7. combine all ingredients. simmer 20 minutes.
8. serve with great bread.
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