Delicate and delicious. Recipe submitted
by Donna Willett from Fredericksburg, VA.
Mushroom
Barley Soup
8 cups chicken broth
1/2 cup uncooked barley
1 cup diced carrots
1 tablespoon fresh sage
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
1 (10-ounce) can quartered mushrooms, drained
2 tablespoons minced garlic
1/4 cup chopped fresh flat-leaf parsley
- Combine broth, barley, carrots and sage
in a large pot. Simmer 40 minutes.
- Heat butter and oil in skillet over medium-low
heat. Add onion; cook 10 minutes. Add mushrooms; cook over medium-high
heat for 5 minutes. Add garlic; cook 5 minutes more.
- Stir the mushroom mixture into the broth;
season with salt and pepper. Simmer for 20 minutes partially
covered. Stir in parsley. Serve.
Makes 5 servings.
