Three Mushroom Barley Soup

Three Mushroom Barley Soup

Three Mushroom Barley Soup

Ingredients

  • 1/2 Large Spanish Onion (chopped into 1/2)
  • 1lb Carrots (sliced lengthwise into quarters and chopped)
  • 4 stalks Celery (Sliced in half lengthwise and chopped into 1/4)
  • 6 cups Vegetable or Beef Stock
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Dill
  • 1 tablespoon Olive or other oil
  • 1/2 cup Barley
  • 1 Large Russet Potato (Chopped into 1/2)
  • 8oz White Muchrooms (wiped clean and sliced thin)
  • 8oz Cremini Mushrooms (Wiped clean and sliced thin)
  • 4oz Shiitake Mushrooms (Stems removed and sliced thin)

Directions

Step 1
In a large soup pot, heat pol over medium heat
Step 2
When Oil is hot, add onions and stir well, let saute for 3 minutes
Step 3
Add Carrots and Celery, stir well, lower heat and cover and let vegetables sweat for 2-3 minutes
Step 4
Add mushroom to pot, stir well and replace cover, and sweat an additional five minutes, stirring once or twice
Step 5
Add potatoes, broth, and herbs, and bring to boil over medium-high heat
Step 6
When broth starts to boil, add barley, stir well, and lower heat to simmer
Step 7
Cover and let simmer for one hour, stirring every fifteen minutes (or so)
After one hour taste to make sure barley is tender, if not cook another fifteen minutes
Step 8
Taste broth for seasoning
T w i t t e r