mushroom-barley soup
There really is nothing better to stick to your ribs when it starts getting cold outside. If you think about it, this soup is very economical, mostly using dried ingredients. But rich in taste!
prep time
30 Min
cook time
2 Hr 30 Min
method
---
yield
10 to 12
Ingredients
- 3 tablespoons peanut, canola or corn oil
- 2 medium onions, chopped (about 2 cups)
- 1 large carrot, peeled
- 2 large ribs celery, chopped about 1 cup
- 1 1/4 cups pearl barley, uncooked (½ pound)
- ½ cup dried baby lima beans
- ½ cup split peas (green or yellow)
- 1 ounce dried mushrooms, coursley crumbled
- 12 cups chicken stock
- 4 cups water
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
How To Make mushroom-barley soup
-
Step 1In a large pot, heat the oil over medium high heat; saute' onions until tender and beginning to brown, 8 to 10 minutes. Grated the carrot into the pot, using the course side of your grater. Add the celery, saute' for 3-4 minutes more. Add the barley, split peas,dried mushrooms,broth and water. Bring to a boil, then partially cover the pot and decrease heat to low, so the soup simmers gently. Cook for about 1½ hours, until the lima beans and barley are tender and the split peas have dissolved. After about 45 minutes into this time period add the salt and pepper. At the end of cooking add a little more water or broth if necessary, to bring the soup to the thickness you like. Add salt and pepper to your liking.
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