AllenOK
Executive Chef
This is a good one for a light lunch in the summer.
Mushroom Barley Soup
Yields: 1 qt
2 ½ oz barley
1 ½ oz onion, minced
1 oz carrot, diced fine
1 oz turnip, diced fine
½ oz butter
3 ¼ c chicken stock
8 oz mushrooms, diced
salt and pepper
Cook barley until tender, drain. Sweat veggies in butter, do not brown. Add stock, boil, and simmer until veggies are tender. While soup is simmering, sauté mushrooms and barley, do not brown. Add mushrooms and barley to soup, simmer 5 minutes. Season to taste.
Mushroom Barley Soup
Yields: 1 qt
2 ½ oz barley
1 ½ oz onion, minced
1 oz carrot, diced fine
1 oz turnip, diced fine
½ oz butter
3 ¼ c chicken stock
8 oz mushrooms, diced
salt and pepper
Cook barley until tender, drain. Sweat veggies in butter, do not brown. Add stock, boil, and simmer until veggies are tender. While soup is simmering, sauté mushrooms and barley, do not brown. Add mushrooms and barley to soup, simmer 5 minutes. Season to taste.