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Mushroom Barley Soup Recipe

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This recipe for Mushroom Barley Soup, by , is from The Plack Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irena Zabezhinsky
Added: Wednesday, February 16, 2011

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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