My Non-Toxic Mushroom-Barley Soup – The Forward

Name: My Non-Toxic Mushroom-Barley Soup – The Forward
Ingredients: 3 tablespoons olive oil; 1½ cup chopped onions; 1 cup chopped carrots; 1 cup chopped celery; 1 tablespoon minced garlic; 1 pound fresh porcini mushrooms, sliced (you can find porcini mushrooms in the grocery if foraging is not your cup of tea); 3 quarts chicken broth (substitute vegetable broth for a vegetarian soup); 1 teaspoon salt; 1 teaspoon pepper; ¼ teaspoon nutmeg; 1 teaspoon thyme; 1 cup pearl barley; 2 tablespoons minced dill; 2 teaspoons chopped parsley

forward.com

As good, or better, than you can get in a deli, this soup is hearty and satisfying. And if you’ve foraged the mushrooms yourself, it tastes even better.

View full recipe on forward.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at forward.com.

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Ingredients

3 tablespoons olive oil
1½ cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 tablespoon minced garlic
1 pound fresh porcini mushrooms, sliced (you can find porcini mushrooms in the grocery if foraging is not your cup of tea)
3 quarts chicken broth (substitute vegetable broth for a vegetarian soup)
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon nutmeg
1 teaspoon thyme
1 cup pearl barley
2 tablespoons minced dill
2 teaspoons chopped parsley