Mushroom Barley Soup
03
Feb
Feb
[cooked-sharing]
Yields10 Servings Prep Time20 minsCook Time2 hrs 10 minsTotal Time2 hrs 30 mins
1 tbsp oil
2 medium yellow onions, diced
1 lb fresh white or cremini mushrooms, washed and sliced
4 carrots, peeled and cubed
4 stalks celery, scrubbed and sliced
2 parsley roots, peeled & cubed
1 clove garlic, crushed
1 cup barley
salt & freshly ground pepper to taste
1
Heat oil in a 6 Quart Pot or pressure cooker. Sauté onions and mushrooms for 5 minutes. Add carrots, parsley root & celery. Continue to sauté until soft, about 10 minutes.
2
Add barley, pepper and salt. Add 4 quarts water or until the pot is about ¾ full. Cook for 2 hours over low flame.
3
If you are using a pressure cooker, cover and lock the lid. Bring to low pressure over medium heat; then lower to maintain proper pressure. Cook 30 minutes.
4
Taste and adjust seasonings before serving.
Ingredients
1 tbsp oil
2 medium yellow onions, diced
1 lb fresh white or cremini mushrooms, washed and sliced
4 carrots, peeled and cubed
4 stalks celery, scrubbed and sliced
2 parsley roots, peeled & cubed
1 clove garlic, crushed
1 cup barley
salt & freshly ground pepper to taste