Mushroom Barley Soup
photo by johnnyBourbon
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Yields:
-
8 bowls
- Serves:
- 8
ingredients
- 1⁄2 cup barley
- 1 lb white mushroom
- 2 fresh garlic cloves
- 1 tablespoon vegetable oil
- 1 Spanish onion
- 1⁄2 cup celery
- 1⁄2 cup carrot
- 2 beef bouillon cubes
- 1 (16 ounce) can whole kernel corn
- 1 (16 ounce) can whole tomatoes
- 7 cups water
- 1 teaspoon fresh ground black pepper (to taste)
- 1 teaspoon ground ginger (to taste)
directions
- wash all vegetables under cold water. dab mushrooms with damp paper towel to clean, then remove their stems and discard. quarter-cut mushrooms. mince garlic. dice onions. cut celery into bite-sized pieces as they will reduce a bit during cooking. peel, then cut carrots into relatively thin slices. open can of corn and drain. open can of tomatoes-pour entire contents into bowl and break up tomatoes into smaller pieces (do not drain the liquid from the can, that will be used in the recipe as well).
- heat vegetable oil in large pot. add onions and garlic. cook over low heat until onions are tender.
- add carrots and celery. cook for about 5-10 minutes.
- add all remaining ingredients-except for corn, pepper and ginger. stir. bring to a boil.
- cover, reduce heat to simmer. simmer for 50 minutes. if too much water steams off, add additional water. stir occasionally.
- add corn and season with pepper and ginger to taste. simmer for an additional 5-10 minutes with cover off.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>amateur chef looking to get better. Not creative at all yet but a new low-cholesterol diet necessity will make things turn around in the kitchen</p>