Mushroom And Barley Soup Recipe

Mushroom and barley soup recipe is made with all the goodness fresh vegetables and fresh mushrooms can supply. One of the best things about this dish is that it’s created using a wonderful vegetable stock recipe that can be found on the soup stock section of this site. Use the navigation menu to the left to take you to where the recipe can be found.

Once you have the stock all ready, you will be set to get started constructing your own mushroom and barley soup recipe. Think about this for a minute, you need 12 ounces of mushrooms that you can select from your favorite variety. Starting with the basics, you also have one of the best vegetable or chicken stocks that you can, and in all likelihood you made it up fresh as well. Now you have everything you need to get started in the most creative way.

Using pearl barley and a couple of carrots, you will create a delectable treat for your family or friends. Now, who said this was a hard recipe to make? It certainly was not me, and I have been cooking all my life. A loaf of crusty bread and you’re set.

1/3 cup pearl barley

7 cups chicken or vegetable stock

1 bay leaf

1 tbsp butter

12 oz mushrooms (thinly sliced)

1 tsp olive oil

1 onion (finely chopped)

2 carrots (thinly sliced)

1 tbsp fresh tarragon (chopped)

1 tbsp fresh parsley (chopped)

salt and pepper to taste

DIRECTIONS

1. Rinse the pearl barley and drain. Bring 2 cups of stock to a boil in a small sauce pan. Add bay leaf with a pinch of salt. Stir in pearl barley. Reduce heat cover for 40 minutes.

2. Melt butter in a large skillet over medium heat. Add the mushrooms and season with salt and pepper. cook for 8 minutes until they are golden brown. Stirring occasionally Remove from heat.

3. Heat oil in a large sauce pan over medium heat and add onion and carrots. Cover and cook for 3 minutes. Stirring frequently until onion is softened.

4. Add remaining stock and bring to a boil. Stir in barley with its cooked liquid. Add in mushrooms reduce heat cover simmer for 20 minutes until carrots are tender.

5. Stir in tarragon and parsley. Adjust seasoning and serve

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