MUSHROOM AND BARLEY SOUP

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Mushroom and Barley Soup image

Provided by Kay Schlozman

Categories     Soup/Stew     Mushroom     Potato     Sauté     Quick & Easy     Lunch     Bon Appétit     Massachusetts     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

1 pound mushrooms
1/4 cup (1/2 stick) butter
1 onion, chopped
1 leek (white and pale green parts only), chopped
8 cups canned chicken broth
1 pound white potatoes (about 2 large), peeled, diced
1 carrot, peeled, chopped
1/2 cup pearl barley
3 bay leaves

Steps:

  • Separate mushroom stems from caps. Slice caps and set aside. Chop stems. Melt butter in heavy large saucepan over medium-high heat. Add mushroom stems, onion and leek and sauté until tender, about 8 minutes. Mix in chicken broth, potatoes, carrot, barley and bay leaves. Cover mixture and simmer 30 minutes. Uncover soup, add mushroom caps and continue simmering until vegetables are very tender, about 25 minutes. Season soup to taste with salt and pepper and serve.

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