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Cream Of Mushroom-Barley Soup
without cream
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Ingredients:
1/2 Cup Pearl Barley
5 Cups Water
2 Tbs. Olive Oil
1 Pound Mushrooms, white button
4 Cloves Garlic
1 Carrot
1/2 Onion
4 Cups Stock, chicken, beef or vegetable
1/2 tsp. Thyme, dry leaf
1/2 tsp. Black Pepper, coarse grind
1/2 tsp. Salt
1 tsp. Chopped Parsley
1 Tbs. Lemon Juice
1 Tbs. Red Vinegar
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Place water and barley into a small pan.
Bring liquid to a boil, then turn down to a simmer.
Simmer the barley for 50 minutes.
Remove cooked barley from the heat.
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Allow barley to plump in the hot liquid for another half hour.
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Use a damp towel to wipe any visible dirt from the mushrooms.
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Slice mushrooms into thick pieces.
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All mushrooms are sliced.
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Dice carrot and onion.
Smash and peel garlic.
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Place a soup pot over medium-high heat.
Heat oil in the pot.
Add mushrooms, onion, garlic and carrot.
Cook and stir ingredients for 8 - 10 minutes.
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Cook ingredients until they are a deep golden brown.
You may need to turn down the heat if ingredients are scorching.
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Add cooked barley and any barley liquid to the pot.
Add stock and mix ingredients together.
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Add thyme, pepper, lemon juice and vinegar to the pot.
Simmer soup for about 15 minutes.
Taste the soup for salt and add if needed.
Puree all ingredients in a blender.
If soup is too thick you can add a half cup of water.
Serve soup with a garnish of chopped parsley.
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