Mushroom Barley Soup

SUBMITTED BY: Kristin PHOTO BY: unexpectedtriumphs

"This soup is a great way to warm you up on a winter day!"

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USMETRIC

Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.
Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.

Reviewed on Feb. 24, 2008 by Dan

This soup had a lot of flavor. I added one more carrot and a few more mushrooms. If you want a... MORE

Reviewed on Feb. 18, 2008 by unexpectedtriumphs

thanks so much for this recipe. i love mushrooms but don't like creamy variations too often.... MORE

Reviewed on May 6, 2008 by Jenn

This soup was absolutely delicious. I made it vegetarian by using a vegetable broth ("World's... MORE

Reviewed on Feb. 8, 2008 by katsulis

This was so so delicious. I used a couple of different types of mushrooms which added... MORE

	Cooking Level: Expert Home Town: Plymouth, Massachusetts, USA Living In: Wareham, Massachusetts, USA
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