Broth & Barley Soup
This barley soup has become one of our “go-to” soups this winter. Of all the options, our favorite is to make it with lamb bones because of the mellow, almost sweet flavor they add.Abby makes it...
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Cooking tools:
- Pressure cooker
- Dutch oven
- Stockpot
- Pot
- Roasting pan
- Baking sheet
- Fine-mesh sieve
- Ladle
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Fork
- Serving bowl
Ingredients
- 3 ½ tbsp olive oil
- 1 tbsp unsalted butter
- 1 ½ lb mushrooms, sliced and tough stems removed
- ½ cup chopped shallots
- 3 tbsp dry sherry or Madeira
- 1 tbsp chpped fresh thyme or 1 tsp dried thyme
- 2 medium garlic cloves, finely minced
- 2 medium carrots, cut into ¼ inch coins
- 4 ½ cups broth (2 containers ACF broth + 1 container water)
- 1 cup pearl barley*
- ½ to 1 tsp salt
- ½ tsp black pepper
- Parsley or whole thyme leaves (for garnish)
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