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Mushroom Barley Soup

4 Tab olive oil
1 pound Mushrooms
10 ounce bag of matchstick cut carrots
1 Onion, chopped
1 Tab minced garlic
2 sprigs fresh thyme
1 tea turmeric
salt and pepper to taste
8 cups Vegetable broth
3/4 cup Pearl Barley

Put everything but the barley and broth into a large pot. Cook 8-10 minutes or until the carrots are soft.
Add broth and barley and cook for the length of time recommended on the barley package (usually 10 minutes for quick cook and 20 for pearl barley. )

Source: modified slightly from the recipe at Real Simple

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