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Savory mushroom and barley soup Recipe

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This recipe for Savory mushroom and barley soup is from Recipes From Round Pond Lane to White Birch Drive, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
1 cup chopped onions
1 cup sliced celery
1 cup sliced carrots
1/4 tsp thyme
1/4 tsp marjoram
6 cups water
vegetable bouillon to taste
1/2 cup quick cooking barley
2 cups chopped mushrooms
black pepper to taste
Directions:
Directions:
in soupan heat oil and add carrots, onions and celery. cook till carrots begin to soften.
add spices and mushrooms and cook till all becomes aeromatic
add water, barley and boullion and heat to boiling
reduce heat to very low boil and stir
cook until barley yields to softness, about 15 minutes
add pepper[optional]
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Barley is a staple food in Tibet and and excellent source of complex carbohydrates.
I usually use baby bella mushrooms but any type can be used
this is a very hearty soup that is easy to make and stays fresh up to 6 days

 

 

 

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