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Children's Hospital Two Mushroom-Barley




Source of Recipe


Children's Hospital of Wisconsin


Recipe Introduction


"All the soups in our dining room are made daily by the wonderful cooks on my staff. This thick, hearty soup is a favorite at the hospital and appears on the menu every five weeks."



List of Ingredients




2 tablespoons butter
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced carrot
3/4 pound sliced white mushroom
1/2 pound coarsely chopped Portobello mushrooms
6 cups chicken broth
1 cup quick-cooking barley
Salt and pepper to taste
2 tablespoons finely chopped fresh parsley



Recipe



Melt butter in 3-quart heavy-bottom saucepan. Add onion, celery and carrot and saute over medium-heat until onion is transparent. Add mushrooms; saute until mushrooms are softened. Add broth and barley. Reduce heat and simmer until barley is soft, 15 to 20 minutes. Add salt and pepper to taste. Stir in parsley just before serving. Makes 2 quarts.