Mushroom Barley SoupSubmitted by: SATYAGRAHA
IntroductionThis is the Mushroom Barley Soup recipe from the "Veselka" cookbook. This is the Mushroom Barley Soup recipe from the "Veselka" cookbook.
2 Tbsp unsalted butter (I used a butter/margarine blend)
2 large carrots, minced
3 celery stalks, minced
5 cups minced white button mushrooms (I didn't have enough mushrooms in the house, so I used half fresh and half dried mushrooms)
6 cups vegetable stock (since the stuff I had was loaded with sodium I used 2 cups stock, 2 cups water, and 2 cups of the liquid from reconstituting the mushrooms)
One 10-ounce can cream of mushroom soup
2 cups cooked barley (3/4 cup dry)
Freshly ground black pepper
Fresh dill, optional (my addition)
1) Melt the butter in a large pot over low heat.
2) Add the carrots and celery and cook, stirring occasionally, until they have softened, 8 minutes.
3) Add the mushrooms and vegetable stock. Bring to a boil, reduce the heat to low, and simmer, uncovered (though you may want to partially cover the pot with a lid to stop the stovetop from being splattered), for 30 minutes. Stir in the cream of mushroom soup and the barley. Season to taste with a generous amount of black pepper. Continue to cook until the flavors have combined, about 5 more minutes. Serve hot.
These are the directions from the book, but I added dill at the end for a little more flavor and left it on the stove on VERY low for a while to let the flavors blend.
Number of Servings: 8
Recipe submitted by SparkPeople user SATYAGRAHA.