Holiday Mushroom Vegetable Soup Recipe
Ingredients
| Unsalted butter | 2 Tablespoon | |
| Mushrooms | 3 Cup (16 tbs), sliced | |
| Carrot | 1 Cup (16 tbs), shredded | |
| Celery - 1 cup, sliced thin | ||
| Tomato - 1 no, large, peeled, seeded, chopped | ||
| Onion | 1 | |
| Garlic | 1 Clove (5gm), crushed | |
| Beef Stock | 1 Quart | |
| Water | 2 Cup (16 tbs) | |
| Pearl Barley - 1/2 cup | ||
| Dried thyme | 1/2 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
MAKING
1) In a 3-quart saucepan, melt butter.
2) Add in the mushrooms, carrots, celery, tomato, onion and garlic.
3) Saute till they become tender yet remain crisp.
4) Add in the beef stock, water, barley, thyme, salt and pepper.
5) Cook without a lid on simmer for about 30 minutes.
SERVING
6) Serve the Holiday Mushroom Vegetable Soup in acorn squash halves, if desired.
1) In a 3-quart saucepan, melt butter.
2) Add in the mushrooms, carrots, celery, tomato, onion and garlic.
3) Saute till they become tender yet remain crisp.
4) Add in the beef stock, water, barley, thyme, salt and pepper.
5) Cook without a lid on simmer for about 30 minutes.
SERVING
6) Serve the Holiday Mushroom Vegetable Soup in acorn squash halves, if desired.
Chef
