Mushroom Barley Soup
Ingredients
- 3 tablespoons olive oil
- 1 1/2 cups onions chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 4 cloves garlic minced
- 1 pound white mushrooms sliced
- 3 quarts chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon dried thyme
- 1 cup pearl barley
- 2 tablespoons fresh dill minced
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in large pot (5 to 6 quarts) over medium heat.
- Add onions, carrots, celery, and garlic and sauté until tender but not browned, about 7 minutes.
- Add mushrooms. Cook until just soft, about 5 minutes.
- Add broth, seasonings, and barley. Raise heat to medium-high and bring to a boil.
- Lower heat to low. Simmer 2 hours or until barley is tender, stirring occasionally.
- Stir in dill and parsley.
Notes
* Freezes well.
* If you want a more hearty soup, cut the broth in half.
* You can also use vegetable broth if you prefer.
* If you want a more hearty soup, cut the broth in half.
* You can also use vegetable broth if you prefer.
