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Mushroom, Bean and Barley Soup Recipe

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This recipe for Mushroom, Bean and Barley Soup is from The Goslin 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:  
1/2 oz. dried wild mushrooms
2/3 c. pearled barley, rinsed
10 c. vegetable or chicken stock
1 onion chopped
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, finely minced
1/2 pound fresh mushrooms
1/2 tsp pepper
salt to taste
1/4 . chopped fresh parsley
1 can white kidney beans, rinsed and drained

Directions:
Directions:
Cover dried mushrooms with 1 c. warm water and allow to sit for 30 minutes. Strain through a paper towel lined sieve and reserve liquid. Rinse mushrooms, chop and reserve.
Place barley, mushroom juice and and stock in a large pot and bring to a boil.
Skim off any scum.
Add remaining ingredients, except beans and parsley, and cook for 30 minutes.
Add kidney beans and cook an additional 30 minutes. If soup is too thick, add water.
Taste and adjust seasonings, adding salt if necessary
Serve sprinkled with parsley.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Recipe taken from Bonnie Stern THE BEST OF HEART SMART COOKING

 

 

 

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