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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a great version of this soup! This makes a medium hearty soup-not too much broth and not too little. I personally like mine extra hearty, so I increase the barley to 1/2 a cup. Ingredients:
2 tablespoons oil, divided |
1 tablespoon butter |
4 ounces white button mushrooms |
4 ounces baby portabella mushrooms |
2 garlic cloves, minced |
1/2 cup onion, chopped |
1 carrot, diced |
1 stalk celery, diced |
1 (14 ounce) can beef broth |
2 1/4 cups water |
1/3 cup barley (not quick cooking) |
1 teaspoon worcestershire sauce |
salt and pepper |
Directions:
1. Slice or quarter mushrooms into about 1 inch pieces.
2. Heat 1 T. oil and butter in soup pot over medium high heat. Add mushrooms and saute until softened, about 3-4 minutes. Add garlic, saute for 30 seconds and remove from heat to a bowl and reserve.
3. Heat remaining tablespoon of oil in same pot over medium high heat. Add onion, carrot and celery and saute until softened, about 3 minutes.
4. Add broth, water and barley. Heat to a low boil, cover, reduce heat and simmer for 40 minutes.
5. Add mushrooms and worcestershire sauce, and simmer partially covered (with the lid slightly off) 20 minutes more.
6. Adjust seasoning if necessary. If you are using full sodium broth you may not need salt.
7. Serve hot with good bread!
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