Mushroom Barley Soup

It’s Sunday…..I’m cooking.

Today I made some seriously delicious mushroom barley soup.  I didn’t take a photo because I packaged it all up to take for lunch this week and I didn’t think my stacked containers would make for a pretty picture.  I was too lazy to stage it in a bowl for you folks.

Ingredients:

  • 1-2 tablespoons olive oil
  • 3 shallots, finely chopped
  • 8 oz. baby bella mushrooms, chopped
  • 16 oz. white button mushrooms, chopped
  • 3 celery stalks, chopped
  • 2 cloves garlic, minced
  • 3/4 cup white wine
  • 2 tablespoons flour
  • 6 cups veggie broth
  • 1/2 cup pearled barley

Saute shallots in olive oil.  Add garlic and celery.  Cook about 5 minutes.  Add mushrooms and cook 5-10 minutes.  Add white wine.  bring to a boil and let alcohol cook off (You could completely leave this out if you don’t have any on hand).  Flour and stir until combined well.  Add veggie broth and barley. Bring to a boil and then turn down heat.  Cover and simmer 30-45 minutes.

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1 Comment

Filed under Recipes

One response to “Mushroom Barley Soup

  1. There is something so comforting about a bowl of mushroom barley soup. You used to see it on restaurant menus a lot but not so much anymore.

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