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Barley Vegetable Soup




Source of Recipe


Canadians Livings Best






List of Ingredients



• 1 Tbsp Olive Oil
  
• 1 Onion, Chopped
  
• 3 Cups Sliced Mushrooms
  
• 3/4 Cup Pearl Barley
  
• 6 Cups Vegetable or Chicken Stock
  
• 2 Bay Leaves
  
• 1/4 tsp Pepper
  
• 3 Cups Diced peeled potatoes
  
• 1-1/2 Cups diced Carrots
  
• 1 tsp Salt
  
• 1/2 Cup Freshly grated Parmesan or Shredded Cheddar Cheese
  
• 1/4 Cup Chopped fresh Parsley
  






Instructions



1. In a large heavey saucepan, heat oil over medium heat: cook onion, stirring often, for 2 to 3 minutes or until softened. Add mushrooms; cook, stirring often, for about 5 minutes or until softened. Add barley; cook stirring for 1 minute.
   
2. Add vegetable stock, 2 cups water, bay leaves and pepper; bring to boil. Reduce heat to medium- low; cover and simmer for 1 hour.
   
3. Add potatoes, carrots and salt; return to boil. Reduce heat to medium-low; simmer for 30 minutes or until vegetables are tender. Discard bay leaves. Ladle into warmed bowls; sprinkle with Parmesan cheese and parsley.