Mushroom Barley Soup
Mushroom Barley soup
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
3 cloves of fresh garlic, minced
2 teaspoons dried marjoram
1 teaspoon dried rosemary
8 cups vegetable broth or beef broth, low sodium
1 1/4 cups uncooked barley (i used the pearl barley)
1 carton of sliced baby bella mushrooms
1 carton small button mushrooms, whole
2 large carrots, diced
1 bay leaf
Salt and black pepper
1 cup milk (used skim)
Parsley and Parmesan cheese for garnish (optional)
Prep:
1. In a stockpot, heat oil over medium heat. Add the onions and sauté for 5 minutes, until soft and translucent. Add garlic, marjoram and rosemary and sauté for another minute to blend.
2. Add the stock, barley, mushrooms, carrots, and bay leaf to the onion mixture. Bring to a boil, cover and reduce heat to low. Simmer for 50 minutes until the barley is slightly chewy (I let it simmer on low for almost 2 hours while we worked out). Remove and discard bay leaf. Add salt and pepper to taste. Add the milk and allow to heat through, about 5 minutes. Serve warm. Garnish with a sprinkle of parsley and Parmesan cheese. AND it is even better the second night! Enjoy on these cooler fall nights.
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