Receta Mushroom Barley Soup
Pages
Mushroom Barley Soup
This recipe is adapted from The America's Test Kitchen Family Cookbook
- 3 tablespoons unsalted butter
- 1 onion, chopped fine
- 1 pound cremini mushrooms, stemmed and quartered
- 1 pound portobello mushrooms, stemmed and cut into 1/4 inch cubes
- salt
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 9 cups vegetable broth
- 1/2 cup pearl barley
- 1/2 teaspoon dried thyme
- pepper to taste
Melt the butter in a large stock pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the mushrooms and 1/4 teaspoon salt and cook until the mushrooms are softened and browned, 10 to 15 minutes
Stir in the carrots and garlic and cook for about 1 minute. Stir in the broth, barley, thyme,
and 1/2 teaspoon salt. Bring to a simmer and cook until the barley is tender, about 50 minutes. Season to taste with salt and pepper before serving.