Name: Mushroom and Barley Soup
Yield: Serves 8
Ingredients: 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

Recipe information

Yield
Serves 8

Ingredients

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

Preparation

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.

TagsSoup Soup/Stew Jewish Mushroom Vegetable Onion Root Vegetable Leek Russet Potato Potato Carrot Barley Rice & Grains Starter Main Dinner Nut Free Easy One-Pot Meals Simmer Bon Appétit

Recipe notes

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