Mushroom and Barley Soup with a few additions from cleaning out the fridge. Added chopped leftover
beef, a little chopped cauliflower, and a tiny bit of leftover porcini risotto. Used cremini, shiitake and domestic mushrooms (to clear out the vegetable drawer). Yummy soup.
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.
