Mushroom Barley Soup
, 45 min, 4 servings
A hearty broth-based soup with pearl barley, mushrooms, and aromatic vegetables, simmered until tender.
| prepDice onion, carrot, and celery; slice mushrooms. | |||
| 15 g butter | Sauté onion, carrot, celery & mushrooms | Simmer 30–35 min until barley tender | Discard bay leaf & serve |
| 1 onion, diced | |||
| 1 carrot, diced | |||
| 1 rib celery, chopped | |||
| 225 g mushrooms, sliced | |||
| 1.4 L beef broth | Add broth, barley & seasonings; bring to boil | ||
| 130 g pearl barley | |||
| 1 bay leaf | |||
| 1 ½ teaspoons Worcestershire sauce | |||
| 1 teaspoon soy sauce | |||
| ¼ teaspoon dried thyme leaves | |||
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