Mushroom Barley Soup
Shauna Leavey
Hearty vegetarian soup that is great for the winter or any time of the year.
ingredients
- 1 tablespoon Canola or Olive Oil
- 2 large onions - chopped
- 3 stalks celery - Chopped
- 2 to 3 tablespoons of water
- 3 clove garlic - minced
- 8 cups hot water, or vegetable stock
- 2 or 3 potatoes - peeled and chopped
- 3 carrots - chopped
- 2 cups mushrooms - trimmed and sliced
- 1/2 cup pearl barley - rinse and drain
- Fresh ground pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 teaspoons salt
- 2 tablespoons fresh parsley - minced
- 1/4 cup dill sprigs
directions
- 1
1. Heat oil in a large soup pot. Add onion and celery. Saute until golden brown, add water to prevent them from burning or sticking to the pot. Stir in garlic and saute 2 - 3 minutes longer.
- 2
2. Add remaining ingredients except salt, parsley and dill.
- 3
3. Bring to a boil. Reduce heat, cover partially and simmer for about an hour (or until barley is tender), stirring occasionally. If soup is too thick thin with water.
- 4
4. Add salt, parsley and dill. Salt to taste.
notes
Add extra barley for a bit thicker soup If you do not want the full dill flavor, do not use fresh or decrease the amount
Source: Shauna Leavey
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews