Monday, October 19, 2009

Mushroom Barley Soup

I love soup. I can - and often do - eat soup every day. I love creamy, brothy, about the only kind I don't love is cold soup - to me the whole point of eating soup is it warms me up. Next to my love of soup - is mushrooms - sorry JD :) Today I tried a new recipe - it turned out yummy - give it a try - did you love it?

8 cups (2 quarts) beef broth
1/2 cup raw pearl barley
2 large carrots, sliced or diced
1/4 tsp dried sage
1 tbsp butter
1 onion, chopped
10 oz. fresh mushrooms, sliced
2 cloves garlic, minced
salt and pepper to taste
Combine the broth, barley, carrot and sage in a pot. Bring to a quick boil; reduce the heat and simmer slowly for 40 minutes.
In a saucepan, melt butter over medium heat. Add the onion and cook until wilted. Add the mushrooms and cook for another 10 minutes. Add the garlic and cook 5 minutes more.

Stir the mushroom mixture into the broth. Simmer partially covered 10 minutes longer.
Taste for seasoning and add the pepper and salt. Serves 4.

1 comment:

  1. It sounds absolutely delicious... without the mushrooms. :o) Like you, though, I love soup, and could eat it every day. I throw together soups at home all the time.

    I might throw in something else in exchange for the mushrooms, and give it a try. Will let you know!