MUSHROOM BARLEY SOUP - AMERICA TEST KITCHEN
This is an exquisite soup. You won't believe the depth and complexity of the broth (especially w/o the use of alcohol or sour cream). The original recipe calls for 9 cups of chicken broth. My two containers only had 8, so that's all I used. It turned out so well, that's what is listed below. You can also substitute regular white mushrooms for the portobellos.
Provided by Debbie R.
Categories Grains
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large dutch oven over med-high heat. Add the onions. Cook until softened, about 5 minutes. Stir in mushrooms and 1/4 t. salt. Cook until they have softened and browned, 10 - 15 minutes. (This salt is necessary to get the liquid out of the mushrooms.).
- Stir in the carrots and garlic. Cook for 1 minute. Stir in the broth, barley, thyme and 1/2 teaspoons salt (if desired). Bring to simmer. Cook until barley is tender, about 50 minutes. Season with salt and pepper before serving. I thought it was fine without any additional salt or pepper.
- To make ahead: it keeps for 3 days in the fridge or 1 month in freezer. Re heat over low, adding additional water or broth to adjust consistency.
Nutrition Facts : Calories 213.2, Fat 8.2, SaturatedFat 4.3, Cholesterol 15.3, Sodium 1071.1, Carbohydrate 24.1, Fiber 4.8, Sugar 5.6, Protein 13
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