Mushroom Barley Soup
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- 2 tablespoons oil, divided
- 1 tablespoon butter
- 4 ounces 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
Recipe
- 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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