Mushroom Barley Soup
- 3 qts (12 cups) chicken stock or mushroom broth
- 1 1/4 cups pearl barley
- 2 bay leaves
- 6 dried shitake mushrooms
- 1/4 cup extra virgin olive oil or margarine, divided
- 1 large onion, chopped
- 1 cup chopped celery, including leaves
- 1 cup peeled and chopped carrots
- 2 cloves crushed garlic
- 1 lb white mushrooms, scrubbed and sliced
- Salt and pepper
- This recipe is vegan (some ingredients require vegan-safe brands)
- Produce
- Bay leaves (2)
- Carrots (1 cup)
- Celery (1 cup)
- Garlic (2 cloves)
- Mushrooms, white (1 lb)
- Onion, large (1)
- Shitake mushrooms, dried (6)
- Canned Goods
- Chicken stock or mushroom broth (3 qts)
- Condiments
Olive oil or margarine, extra virgin (1/4 cup)
- Cooking & Baking
- Salt and pepper (1)
- Pasta & Grains
- Pearl barley (1 1/4 cups)
Preparation
Read recipe preparation on theshiksa.com
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Recipe Stats
Published November 3, 2010 (2 years ago).
25 people saved this recipe.
