Name: Mushroom Barley Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
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

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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!

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.