Mushroom Barley Soup Recipe #54550
a hearty comforting soup for those cold blustery days.
by BoxO'Wine
55 min | 10 min prep
SERVES 6
- 1-1 1/2 lb mushroom (white button, baby portobella, or mixture of both)
- 1/4 cup butter (prefer unsalted)
- 1 medium onion, chopped
- 1 leek, white and pale green parts only, chopped
- 8 cups chicken broth
- 1 medium white potato, peeled, diced small
- 1/2 cup chopped celery (use the top leaves too)
- 1 teaspoon minced garlic
- 1 large carrot, peeled and thinly sliced
- 1/2 cup pearl barley
- 2 bay leaves
- salt and pepper
- remove stems from mushrooms.
- slice caps and set aside.
- chop stems.
- melt butter in heavy large soup pot over medium heat.
- do not let butter brown.
- add onion, leek, carrrots, celery, and garlic.
- saute until tender, about 8 minutes, stirring constantly.
- add mushrooms, cook 2 minutes.
- add chicken stock, barley, potato, and bay leaves.
- bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
- season to taste with salt and pepper.
- remove bay leaves and discard.
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5 stars