Recipe by Kathie
"A great family recipe that my father taught me how to make."
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chicken broth, divided
pearl barley, or more to taste
ground black pepper to taste
garlic, minced, or more to taste
Finally getting around to reviewing this recipe. It's delicious! I haven't cooked with barley in ages and was looking for a new recipe to use it. I made the recipe exactly as written. I used dried oyster mushrooms and loved the flavor! I almost used fresh mushroom since they're cheaper than dried, but do not, I repeat, DO NOT skimp out on this! The dried mushrooms add such a lovely flavor that is more concentrated than fresh, and a nice texture. It was almost a pity tossing out the soaking liquid from the mushrooms. I'm thinking I may use that liquid as part of the water requirements next time. The only thing I might suggest is adding the potatoes halfway through cooking. I found they were falling apart by the time the soup was done. Thank you Kathie for sharing your dad's soup!
I'm a vegetarian. I tried to replace the chicken broth with vegi broth and it didn't work. No flavor. This surely needs salt! It's healthy, but it needs something and I'm just not a good enough cook to know what.
* Percent Daily Values are based on a 2,000 calorie diet.
Dad's Mushroom and Barley Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 36
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