Be the first to A flavorful mushroom soup recipe with vegetables, barley, and seasonings.
Cook Time: 1 hour, 10 minutes
Ingredients:
- 2 tablespoons butter
- 1 to 2 large cloves garlic, minced
- 2 cups chopped onions
- 1 small leek, thinly sliced, or several green onions
- 3 ribs celery, thinly sliced
- 3 large carrots, coarsely chopped
- 1 green pepper, coarsely chopped
- 1/2 cup dried lima beans, picked over, soaked overnight, drained
- 1/2 cup pearled barley, picked over, rinsed and drained
- 1/2 cups dried sliced mushrooms
- 8 ounces fresh mushrooms, quartered
- 2 teaspoons dried leaf thyme, crumbled
- 1 bay leaf
- 1 1/2 teaspoons salt, or to taste
- 8 cups water
Preparation:
Melt butter in large stock pot or Dutch oven. Add garlic and onions and cook
over medium-high heat, stirring frequently, until onions are nicely
browned, about 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover pot and simmer until beans are cooked, about 1 hour. If soup is still too thin, continue simmering, uncovered, until it reduces slightly. Taste and adjust seasonings and serve.
Mushroom soup serves 8 to 10.
Mushroom soup serves 8 to 10.
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