BARLEY SOUP
CATEGORIES
INGREDIENTS
  • 1 tbsp. olive oil
  • 1 chopped onion
  • 3 cups sliced mushrooms
  • 3/4 cup pearl barley
  • 6 cups vegetable, beef or chicken broth
  • 2 bay leaves
  • 1/4 tsp. pepper
  • 3 cups diced potatoes
  • 1 1/2 cups diced carrots
  • 1/2 tsp. salt
  • 1/2 cup freshly grated Parmesan (optional)
DIRECTIONS
  1. In a large saucepan heat oil over medium heat; cook onion, stirring often, for 2 to 3 minutes or until softened.
  2. Add mushrooms; cook stirring often for about 5 minutes or until softened.
  3. Add barley; cook stirring for 1 minute.
  4. Add vegetable stock, 2 cups water, bay leaves and pepper; bring to a boil.
  5. Reduce heat to medium low; simmer covered for 1 hour.
  6. Add potatoes, carrots and salt to saucepan; return to a boil.
  7. Simmer over medium low heat for 30 minutes or until vegetables are tender.
  8. Remove and discard bay leaves.
  9. Taste and adjust seasoning.
  10. Sprinkle with Parmesan if you like.
  11. Makes 4 or 5 servings.
  12. Marlene
RECIPE BACKSTORY
This soup can be made with vegetable or chicken or beef broth. So if you are vegetarian you can make it for yourself.