Yum
Susan made this soup for me 30 years ago, and it is still one of my favorite soups! She used Cremini Mushrooms and baby carrots, so delicious! We had a girls night and she served cheeses and crackers as an appetizer. Perfect comfort meal on a crisp Fall day! Takes under an hour to make!
Yield: 8 servings
Mushroom Barley Soup
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients
- 2 onions, sliced
- 2 garlic cloves, minced
- 1 cup baby carrots
- 1 dozen Cremini Mushrooms, sliced
- 1 cup washed Pearl Barley
- 7 cups water
- 1/4 cup Tamari Soy Sauce
- 1/4 cup Olive Oil
- 1 1/2 Tablespoons Bouquet Garni
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a Dutch Oven on medium heat, saute onions and garlic with olive oil until soft, add carrots and mushrooms and Bouquet Garni.
- Add water, barley and salt.
- Bring to a boil, reduce heat and cook for 40 minutes covered.
- Add Tamari Sauce.
- Cook 5 more minutes.
- Add pepper to taste.
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two of my favorite things!! Adding soy sauce sounds good!
It is so yummy! Thanks Patricia! Nettie
I bet with your freezing temps, this soup is a welcome sight!
Oh you bet Linda!! Send some warmth here! Nettie
Nettie, this looks incredible. Pinning, Yumming and SU’ing.
Thank you KC! So happy you like it! Nettie