MUSHROOM BARLEY SOUP

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Mushroom Barley Soup image

Make and share this Mushroom Barley Soup recipe from Food.com.

Provided by BoxOWine

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 -1 1/2 lb mushroom (white button, baby portobella, or mixture of both)
1/4 cup butter (prefer unsalted)
1 medium onion, chopped
1 leek, white and pale green parts only, chopped
8 cups chicken broth
1 medium white potato, peeled, diced small
1/2 cup chopped celery (use the top leaves too)
1 teaspoon minced garlic
1 large carrot, peeled and thinly sliced
1/2 cup pearl barley
2 bay leaves
salt and pepper

Steps:

  • remove stems from mushrooms.
  • slice caps and set aside.
  • chop stems.
  • melt butter in heavy large soup pot over medium heat.
  • do not let butter brown.
  • add onion, leek, carrrots, celery, and garlic.
  • saute until tender, about 8 minutes, stirring constantly.
  • add mushrooms, cook 2 minutes.
  • add chicken stock, barley, potato, and bay leaves.
  • bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
  • season to taste with salt and pepper.
  • remove bay leaves and discard.

Nutrition Facts : Calories 238.3, Fat 10.1, SaturatedFat 5.5, Cholesterol 20.3, Sodium 1141.5, Carbohydrate 26.6, Fiber 4.9, Sugar 4.9, Protein 11.7

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