HEARTY MUSHROOM BARLEY SOUP
INGREDIENTS
- 1 1/2 C Water
- 1/2 C Pearl barley
- 1/4 C Olive Oil (extra-virgin)
- 1 Onion (medium) (peeled) (trimmed) (finely chopped)
- 1 Carrot (peeled) (trimmed) (chopped into small diced size)
- 1 Celery (stalk) (trimmed) (finely chopped)
- 1 Garlic (large) (clove) (peeled) (finely chopped)
- 1 lb Mushrooms (fresh) (cleaned) (trimmed) (sliced)
- 6 C Vegetable broth OR Chicken stock (depends if this is for a pareve meal or
meat meal) - 6 t Chicken soup powder OR 'mock' pareve soup powder (depends is this is for
pareve meal or a meat meal) - Kosher salt OR sea salt & black pepper to taste
DIRECTIONS
- 1. To cook the Pearl Barley you need a medium saucepan & add water, pearly barley
& a pinch of salt. - 2. Bring to a boil over high hea & reduce the heat to low, cover the pan & simmer for
30 to 45 minutes or until the barley is soft & most of the water has been absorbed. - 3. Turn off the flame, but keep the barley covered for another 5 minutes to steam.
- 4. Now saute the vegetables while the barley cooks by warming the olive oil in a stockpot
or Dutch oven set over medium-high heat . - 5. Add the onion, carrot, & celery & saute until the onions are soft and translucent
about 5 to 7 minutes. - 6. Add the garlic & saute 1 minute more.
- 7. Add the mushrooms & cook uncovered, sauteeing occasionally, until the mushrooms
release their juices & turn soft (about 5 minutes more). - 8. To prepare the soup add the vegetable broth or chicken stock to the pot (or if preferred,
use water & instant soup powder as described in the recipe note above), raise the heat
& bring to a boil - 9. Drain and rinse the barley & add to the pot & reduce the heat to low & simmer,
partially covered for about 30 minutes - 10. Season to taste with salt & pepper if desired.
NOTES
- 1. Makes 8-10 servings
- 2. Can make two days ahead
- 3. Active time: 40 minutes & Cooking time: 3 hours
- 4. Can freeze
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