Hi Nan, I'd love to see the recipe. Have been making
this particular recipe for a long time so I'm getting tired of it. Maybe yours will be a little different and shakes things up a bit. ;o)
Mushroom and Barley Soup
2 tbsp butter
1 small onion or 2 leeks, chopped
1 clove garlic, minced
1 carrot, chopped
1 celery rib, chopped
1/2 bell pepper, chopped (optional)
3/4 lb. fresh mushrooms, sliced or coarsely chopped
5-6 cups beef broth (sometimes I use 1/2 chicken broth, 1/2 beef broth or all chicken)
1/3 cup uncooked barley
3 tbsp fresh parsley, chopped
1/2 tsp dried thyme leaves
bay leaf
salt and freshly ground pepper to taste
juice of 1/2 lemon (optional)
In large saucepan or small stockpot melt butter, add onion, garlic, carrot, celery, bell pepper (if using), saute 2 minutes. Add mushrooms, saute 1 to 2 minutes. Add remaining ingredients except lemon juice. Bring to a boil, reduce heat and simmer about 30 minutes until barley is tender. Add lemon juice, if desired. Can also add any leftover bits of chopped chicken, turkey or roast beef, if desired.
