Mushroom Barley Soup
Source of Recipe
Joy Pierson and Bart Potenza w/ Barbara Scott-Goodman
Serving Size : 6
Description: "Almost a stew"
Source: "The Candle Cafe Cookbook (ad in Taste for Life magazine)"
Copyright: "Random House/Clarkson Potter, 2003"
List of Ingredients
1 carrot -- chopped
1 onion -- chopped
1 celery stalk -- chopped
1 1/2 cups mushrooms -- thinly sliced
1 cup uncooked barley
2 Tablespoons fresh parsley -- chopped
1/2 cup fresh dill weed -- chopped
1 1/2 Tablespoons sea salt
1 teaspoon freshly ground black pepper
Into a large soup pot, put the carrot, onion, celery and broth and bring to a boil. Reduce the ehat and simmer, uncovered, for 20 minutes.
Add the mushrooms, barley, parsley, dill, salt and pepper to the soup and simmer, uncovered for an additional 30 minutes, or until the barley is just tender. Taste, adjust the seasonings, and serve immediately.