Mushroom and Barley Soup Recipe
This hearty winter soup becomes a satisfying meal with the addition of whole grain bread or muffins. Serves 4.
2 tablespoons olive oil
8 ounces crimini (baby portobello) mushrooms, stemmed and sliced
stemmed and sliced
1 large onion, coarsely chopped
3/4 cup chopped celery (2 stalks)
1/2 cup fine barley
4 cups vegetable, chicken or turkey stock or bouillon
1 cup sliced carrots (about 2)
2 cups potatoes, peeled and diced
into 1/2-inch pieces (2 medium)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon fresh thyme,
or 1/2 teaspoon dried
2 tablespoons chopped fresh parsley
In a large cooking pot, heat 1 tablespoon of the olive oil over medium heat. Add half the mushrooms and braise until nicely browned, about 5 minutes. Remove the mushrooms from the pan and set them aside. Heat the remaining olive oil, and sauté the onions until they begin to brown. Add the celery and barley, and cook another 2 minutes. Add the remaining ingredients except for the herbs, bring the mixture to a boil and cook for 20 minutes, or until the potatoes are tender. Add the thyme and 1 tablespoon parsley, and cook 5 more minutes. Garnish each bowl with reserved braised mushrooms and parsley.
