This old fasioned soup is nourishing and warming, with distinctive flavors and a nice chewy texture. Mushroom lovers are truly going to enjoy this one.
- 1/4 cup pearl barley
- 6 3/4 cup beef or chicken stock
- 1 bay leaf
- 1 tbsp butter
- 12 oz, mushrooms, thinly sliced
- 1 tsp olive oil
- 1 onion, finely chopped
- 2 carrots, thinly sliced
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh parsley, chopped
- salt and pepper, to taste
1. Rinse and drain the barley. Bring 2 cups of the stock to a boil in a small pan. Add the bay leaf and a pinch of salt. Stir in the barley, reduce the heat, cover and simmer for 40 minutes.
2. Melt the butter in a large skillet over medium heat. Add the mushrooms and season to taste with salt and pepper. Cook, stirring occasionally, for about 8 minutes until the mushrooms are golden brown. Stir more often after the mushrooms start to change color.
3. Heat the oil in a large pan over medium heat and add the onion and carrots. Cook, stirring occasionally, for about 3 minutes, until the onion is softened and translucent.
4. Add the remaining stock and bring to a boil. Stir in the barley with its cooking liquid, then add the mushrooms. Reduce the heat, cover and let simmerfor about 20 minutes.
5. Stir in the tarragon and parsley, then ladle into warm bowls and enjoy.
This recipe serves 4 with 204 calories, 31g carbs, 8g fat, and 5g protein
Note: The barley will continue to absorb liquid if the soup is stored, so if you are making it ahead, you may need to add a little more stock or water when reheating the soup.