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Tuesday, July 6, 2010

Mushroom Barley Soup

Feature plain button mushrooms in this hearty soup for lunch or dinner. This soup is a great soup to incorporate some fresh herbs from your garden. If you don't happen to grow a herb garden, most superstores will carry a variety of fresh herbs. Worst come to worst, reach in your spice rack for some dried herb, theres no problem with that. The familiar flavors of this soup always seems to bring me comfort in my day when I need it the most.

- 1 Cup barley
- 1 1/2 tbsp olive oil
- 2 medium onion, diced
- 1/2 tsp salt
- 1/4 tsp 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 springs fresh thyme

- In a medium saucepan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and summer until tender, 30 to 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 to 7 minutes. Add the carrot and celery, then 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.
- Stir in the cooked barley and cook for 5 minutes more. Remove and discard the bay leaves. If desired, season wth additional salt and pepper and serve with a nice sourdough bread of multigrain buns.

The embracing aromas of this soup might even charm you into getting a second bowl! Easy to make, even easier to eat! For the whole family to enjoy!

Eat well, sleep well and till next time!


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