Three Mushroom Barley Soup
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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 | |