Mushroom Barley Soup

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This is an easy mushroom soup recipe that freezes well.

Time 45 mins
Servings 6
Difficulty Easy

UNITS

SCALE

INGREDIENTS

  • 6 cups Stock, beef
  • 1 Carrot, thinly sliced
  • 1 rib Celery , thinly sliced
  • 1 Yellow onion, finely chopped
  • ¾ cup Cremini mushrooms, sliced
  • ½ cup Barley
  • To taste Salt
  • To taste Black pepper, freshly ground
  • For garnish Parsley, chopped

METHOD

  • In a large pot or Dutch oven, combine stock with carrot, celery, onion, mushrooms and barley. Season with salt and black pepper.
  • Bring to a boil, cover partially and cook over low heat until barley and vegetables are tender, about 35 minutes. Season again with salt and black pepper.
  • Ladle soup into bowls, garnish with parsley and serve.

NOTES

  • Use a blend of cremini and shiitake mushrooms for added flavor

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