Weeknight Barley Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 5 carrots, sliced into 1/4-inch pieces
- 3⁄4 lb button mushroom, sliced
- 1 cup dried shiitake mushroom, soaked in 2 cups of hot water (do not discard water)
- 1 onion, sliced
- 6 cups chicken broth
- 1 cup barley
- salt and pepper
- soy sauce
- parmesan cheese (to garnish)
directions
- Heat olive oil in a large pot.
- Add onions, carrots and button mushrooms to pot, and saute until soft.
- Add barley and saute for five minutes.
- Add shitake mushrooms, chicken broth, and 1 cup of water from the soaking mushrooms.
- Bring to boil, then turn down to simmer for 45 minutes.
- Add a splash of soy sauce if you like, serve and garnish with cheese.
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Reviews
-
All I can say is WOW,WOW,WOW! This soup is simply wonderful. The only changes I made were simply because of personal preference and what I had on hand. I used dried Porcini mushrooms, used 6 cups of low sod.,fat free beef broth instead of chicken, 3/4 pound big white button mushrooms, sliced, added 1/4 tsp., McCormick's Worcestershire Ground Black pepper Blend (a nifty little item I use in many recipes calling for black pepper-available in supermarkets spice area), and I added 1/4 tsp. kosher salt. I also did not use soy sauce, and I processed/chopped the carrots (used baby) in my Vita-Mix before adding (helps them to cook faster & evenly, I think). All of these were personal preferences. The full credit for this great recipe goes to "ellie" for posting it. Many thanks ellie. I'm going now to check out your other recipes. Hugs, Ruby 2
Tweaks
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All I can say is WOW,WOW,WOW! This soup is simply wonderful. The only changes I made were simply because of personal preference and what I had on hand. I used dried Porcini mushrooms, used 6 cups of low sod.,fat free beef broth instead of chicken, 3/4 pound big white button mushrooms, sliced, added 1/4 tsp., McCormick's Worcestershire Ground Black pepper Blend (a nifty little item I use in many recipes calling for black pepper-available in supermarkets spice area), and I added 1/4 tsp. kosher salt. I also did not use soy sauce, and I processed/chopped the carrots (used baby) in my Vita-Mix before adding (helps them to cook faster & evenly, I think). All of these were personal preferences. The full credit for this great recipe goes to "ellie" for posting it. Many thanks ellie. I'm going now to check out your other recipes. Hugs, Ruby 2