- 1/4 cup olive oil
- 1 cup chopped onion
- 3/4 cup diced carrots
- 1/2 cup chopped celery
- 1 teaspoon minced garlic
- 1 pound sliced fresh mushrooms
- 6 cups chicken broth
- 3/4 cup barley
- salt and pepper to taste
- Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.
04/11/2017
recipepes.com
Very Easy Mushroom Barley Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
