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| Wed, 01-28-2009 - 8:22pm |
I think Norma (countrygal2008) asked for the mushroom and barley soup recipes, so here it is. I'm always looking for good recipes myself, so feel free to add to this post!
Mushroom Barley Soup
1 c. barley
1 1/2 tablespoons olive oil
2 medium yellow onions, diced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 large carrot, diced
2 celery stalks, diced
20 ounces button mushrooms, sliced
5 cups low-sodium chicken broth
2 bay leaves
8 sprigs fresh thyme
In a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30-40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt and pepper. Cover and cook until the onions have softened, 5-7 minutes. Add the carrot and celery and cook, covered, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes. Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes. Stir in the cooked barley and cook for 5 minutes more. Remove and discard the bay leaves. If desired, season with additional salt and pepper and serve with sourdough bread.
Dee



