Mushroom and Barley Soup

Mushroom and Barley Soup
Print Recipe
Mushroom and Barley Soup
Print Recipe
  1. Chop the onion and leek small.
  2. Melt the butter in a large heavy saucepan over medium-high heat.
  3. Add the onion and leek and sauté until tender, about eight minutes.
  4. Slice the mushroom caps and stems. Sauté with the onion and leek about ten minutes.
  5. Mix in the potatoes, carrot, barley and bay leaves.
  6. Mix in the chicken broth.
  7. Simmer about 60 minutes until the barley and vegetables are very tender. Fish out the bay leaves, or warn young diners not to eat them.
  8. Season the soup to taste with salt and pepper and serve.
Recipe Notes

December 24, 2008
Easy, hearty, delicious. This has become our family’s Christmas Eve soup.

Share this Recipe
Powered byWP Ultimate Recipe