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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mushroom Barley Soup Recipe

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This recipe for Mushroom Barley Soup is from The Plack Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup barley
8 cups water
1 1/2 tablespoons olive oil
2 onions, chopped
1 carrot, thinly sliced
2 (10 ounce) packages sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon ground black pepper
garlic 4 cloves
Directions:
Directions:
1. Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. Meanwhile, heat olive oil in a frying pan over medium heat, stir in the onions and carrots; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 7 minutes more.
3. Add carrots, mushrooms and onion to the soup and bring it to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in garlic, and season with salt and pepper before serving.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
about an hour

 

 

 

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