My momma's mushroom barley soup is a winner. And it's perfect for winter.
This recipe freezes flawlessly and makes for a hearty, heart-warming experience for a weekday lunch or a slow Sunday supper with a crusty baguette.
Cozy up and enjoy!
Makes 6 Servings
1 cup of quick-cooking barley (cook per box instructions and set aside)
1 tablespoons olive oil
1 finely chopped large onion
2 bay leaves
20 sliced baby carrots
2 sliced stalked of celery
8 cups chicken broth
4 8-ounce boxes of thinly sliced mushrooms (shiitake and baby bellas)
1/4 cup chopped fresh dill
Salt & Pepper, to taste
1/4 cup dry white wine
Splash soy sauce
1. In a large pot, heat olive oil over medim heat. Sauté onion, carrots & celery and bay leaf until soft.
2. Add all other ingredients, including the barley.
3. Cover & simmer for 1 1/2 hours. Add water if too thick!