Mushroom Barley Soup

Cold day, warm soup. Original recipe. Red Cup. Mushrooms. Yum.

Mushroom Barley Soup

3 tablespoons butter
2 stalks celery, finely chopped
2 carrots, finely chopped
1 package fresh mushrooms
2 cloves garlic, minced or pressed
6 cups beef broth
1 1/2 cups barley
1 teaspoon thyme
1 teaspoon salt
1 bay leaf

Sauté carrots, celery, mushroom and garlic in butter until mushrooms are soft, about 5-10 minutes.  You may substitute olive oil and add onions if you like. Add broth, barley, thyme  and bring to boil.  Add bay leaf, cover, reduce heat to low and simmer until barley is soft. Usually about 30 minutes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s