Mushroom Barley Soup 


 

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Ingredients

8 Cups Chicken Broth
1/2 Cup Pearl Barley, Rinsed and Drained
1/2 Cup Carrots, Diced
1 Tablespoon Fresh Tarragon, or 1 Teaspoon Dried Tarragon
3 Tablespoons Olive Oil
1 Cup Onion, Diced
2 Teaspoons Garlic Minced
10 Ounces White Mushrooms, Cut Into Quarters
6 Ounces Shitake Mushroom, Cut Into 1 In. Pieces
Salt and Pepper, to Taste
3 Tablespoons Dried Sherry
4 Tablespoons Fresh Flat Lear Parsley


 

Instructions
 In a large, heavy soup pot, combine the broth, barley, carrots and tarragon, bring to a boil. Reduce the heat to medium-low and simmer partially covered until the barley is just tender but no mushy, about 30 minutes.

Heat the oil in a nonstick skillet over medium heat. Add the diced onion and cook, stirring occasionally, until wilted, about 10 minutes. Add the minces garlic and
cook 3 minutes longer. Add all the mushrooms, raise the heat to medium-high and coo, stirring, for 10 minutes. Add the mixture to the soup pot. Season with salt and pepper to taste. Cook the soup for 20 minutes.

Stir in the sherry and parsley, then adjust the seasoning. Serve hot.

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Yields: 8 Servings



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