Mushroom Barley Soup Recipe
A lip smacking Mushroom Barley Soup recipe is waiting for you to select and prepare it. A lip-smacking Appetizer, this Mushroom Barley Soup completes your spread. You must try this recipe.
Ingredients
1/2 cup barley
4 cups water or unsalted stock
1 large bay leaf
2 carrots, sliced
1 small parsnip, sliced
1/2 cup coarsely chopped onions
1/2 teaspoon minced garlic
1 tablespoon oil or unsalted butter
1/2 pound mushrooms, sliced
1 teaspoon dried thyme white
Pepper to taste
1/2 cup chopped parsley
Directions
in a 5-quart soup pot, simmer barley in water or stock with bay leaf until soft (about 1 hour).
Add carrots and parsnip and simmer 15 minutes longer.
In a separate skillet, gently saute onions and garlic in oil or butter until wilted.
Add mushrooms and thyme.
Cook until soft.
Then add onion mushroom mixture and white pepper to the pot of barley.
Bring to a boil, remove from heat, and let stand at least 5 minutes before serving.
Sprinkle with parsley and ladle into preheated bowls.
Note: This soup reheats beautifully, but expect it to thicken.
You can transform it into a stew by adding 1/2 cup lentils and sliced celery to the soup pot 45 minutes before the barley is done.
Add carrots and parsnip and simmer 15 minutes longer.
In a separate skillet, gently saute onions and garlic in oil or butter until wilted.
Add mushrooms and thyme.
Cook until soft.
Then add onion mushroom mixture and white pepper to the pot of barley.
Bring to a boil, remove from heat, and let stand at least 5 minutes before serving.
Sprinkle with parsley and ladle into preheated bowls.
Note: This soup reheats beautifully, but expect it to thicken.
You can transform it into a stew by adding 1/2 cup lentils and sliced celery to the soup pot 45 minutes before the barley is done.
