Mushroom Soup with Barley and Parmesan
Soups • European
Description
Cooking time for quick-cooking barley is about 10 minutes, while regular barley takes twice as long. You can use regular barley, pre-cooking it until partially done.
Ingredients
- Olive Oil 1 tablespoon
- Aspen mushrooms 20 oz
- Spanish onions 1 head
- Garlic 2 cloves
- Coarse Salt to taste
- Dried Chamomile ½ teaspoon
- Ground Black Pepper to taste
- Chicken Broth 4½ cups
- Quick-cooking barley 1 cup
- Chopped Sage Leaves ¼ cup
- Meyer Lemon Juice 1 tablespoon
- Parmesan Cheese 0 oz
Step-by-Step Guide
Step 1
In a large pot, heat the olive oil over medium heat. Add the sliced mushrooms, finely chopped onion, minced garlic, and thyme. Season with salt and pepper. Cook for 6-8 minutes, stirring, until softened.
Step 2
Pour in the broth and 2 cups of water. Bring to a boil over high heat, add the barley, reduce the heat, and simmer for 10 minutes until cooked. Remove from heat and stir in the parsley and lemon juice.
Step 3
Serve, topped with shavings of Parmesan.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!