mushroom barley soup
I go to a farm every other week to get fresh produce and milk. This week they had fresh shitake mushrooms. I looked a lot of recipe on here and couldn't find what I wanted, so I created my own. MMMMMM Nice and hearty.
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons butter, unsalted
- 2 tablespoons olive oil
- 1/2 - onions, vidalia, diced
- 2 slices bacon, diced
- 3 cups beef broth
- 1 cup barley
- 4 cups shitake mushrooms, diced
- 2 cups cream
- 3-4 cups whole milk
- - salt & pepper to taste
How To Make mushroom barley soup
-
Step 1Melt butter in the bottom of a large pan. Add olive oil, bacon and onions. Sauté until onions are soft.
-
Step 2Add beef broth and barley. Bring to a boil, then turn down the heat and simmer until the liquid is absorbed, about 30 minutes. Check and stir a few times.
-
Step 3Add cream, 2 cups of milk and the mushrooms. (You can use any mushrooms you like.) Add salt and pepper to taste. Stir and simmer 20 minutes. Add more milk if necessary to make your desired consistency. -
Step 4** If you wanted to you could leave a few mushroom whole. When they are tender, you could remove them, puree and add back into the soup. Or use an immersion blender a bit.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Keyword:
#mushrooms
Keyword:
#barley
Keyword:
#cream soup
Keyword:
#hearty soup
Ingredient:
Rice/Grains
Culture:
American
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes