November 07, 2012

Barley Mushroom Soup

Barley Mushroom Soup

Total time: 45 minutes
Yield: 8 cups
  • 1 cup pearled barley, rinsed well
  • 1 cup celery, sliced
  • 3 cups white mushrooms, sliced
  • 1 cup white onion, sliced
  • 1 cup leeks, sliced
  • 1/4 cup carrot, sliced
  • 4 cups vegetable stock
  • 1/4 cup olive oil
  • optional: 1/4 cup soy sauce
  • pinch salt
  • pinch pepper
  • pinch thyme
Cooking Directions
  1. Bring barley to a gentle boil in stock; cook until soft.
  2. Heat olive oil in saute pan. Caramelize onions in oil by cooking slowly on medium heat.
  3. Add leeks, mushrooms, celery, sea salt, black pepper, and thyme. Cook until veggies are softened and mushrooms are slightly reduced. Add barley and stock.
  4. Season with salt and pepper. Add soy sauce and garnish with carrot.

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