Barley-Mushroom Soup

Barley-Mushroom Soup
Photo by Photography: Karry Hosford

Ingredients

  • 4 ¾ cups Rich Turkey Stock
  • ½ teaspoon salt
  • 1/3 cup finely chopped celery
  • ½ cup uncooked pearl barley
  • 1 cup thinly sliced carrot
  • 1 ½ teaspoons olive oil
  • 1 ½ cups chopped onion
  • + 2 more ingredients
    • ½ teaspoon chopped fresh or 1/4 teaspoon dried thyme
    • 1 (8-ounce) package presliced mushrooms

Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.

View full recipe at My Recipes

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