mushroom vegetable barley soup
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Ingredients For mushroom vegetable barley soup
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3 Tbspolive oil
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1/4 tspnutmeg
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96 ozcanned chicken broth
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5medium carrots
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4celery stalks
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1/2 cbarley, dry
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1 lbfresh mushrooms
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1/2bay leaf
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1/2 tspthyme, ground
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1.5 Tbspgarlic clove, minced
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2 conion, chopped
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2 Tbspfresh parsley
How To Make mushroom vegetable barley soup
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1Clean and quarter the fresh mushrooms.
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2Cut celery and carrots into 1/2 inch pieces.
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3Place oil in a large pot.
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4Add chopped onions; cook over low heat for about 10 minutes until wilted.
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5Add garlic, thyme and bay leaf.
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6Add mushrooms and cook for 20 minutes over medium heat, stirring.
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7Add the barley, celery, carrots and broth.
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8Season with salt and pepper to taste and the nutmeg.
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9Bring to a boil, reduce heat to medium low and simmer 25 to 30 minutes or until barley and vegetables are tender.
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10Skim off any foam that rises to the top.
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11Remove bay leaf.
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12Stir in the parsely just before serving piping hot.
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13Clean mushrooms with damp towel never wash in water.
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