Mushroom vegetable barley soup
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | cups | Chopped onions |
| 1½ | tablespoon | Coarsely chopped garlic |
| 2 | Branches fresh thyme OR | |
| ½ | teaspoon | Dried thyme |
| ½ | Bay leaf | |
| 2 | pounds | White mushrooms, cleaned and quartered |
| ½ | cup | Uncooked pearl barley,rinsed |
| 4 | Celery stalks, cut into 1/2\" pieces | |
| 5 | Carrots, cut into 1/2\" pieces | |
| 12 | cups | Defatted chicken broth |
| Salt | ||
| Black pepper | ||
| pinch | Ground nutmeg | |
| 2 | tablespoons | Chopped flat-leaf parsley |
Directions
When cleaning mushrooms, trim stems and wipe caps with a damp paper towel. Never wash under water.
1. Place oil in a large pot. Add onions; cook over low heat 10 minutes or until wilted. Add garlic, thyme and bay leaf.
2. Add the mushrooms and cook for 20 minutes over medium heat, stirring. Add the barley, celery, carrots and broth. Season with salt, pepper and nutmeg.
3. Bring to a boil, reduce heat to medium-low and simmer 25-30 minutes or until vegetables and barley are tender, skimming any foam that rises to the top. Remove thyme branches and bay leaf. Adjust seasonings. Stir in the parsley just before serving the soup piping hot.
Per serving: 151 calories, 5 grams fat, no cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 11-23-94