Mushroom Barley Soup

Name: Mushroom Barley Soup
Total time: 30 min
Ingredients: 2/3 cup pearl barley (use quick-cooking barley or soak barley in water overnight to cut cooking time); 64 oz. reduced-sodium chicken or vegetable broth (or use any variety); 2 Tbsp. extra virgin olive oil; 1 yellow onion (chopped); 2 cloves garlic (minced, about 1 tsp.); 16 oz. sliced cremini or white button mushrooms; 2 stalks celery (thinly sliced); 3 carrots (thinly sliced); 1 Tbsp. Worcestershire sauce; 2 Tbsp. sherry (or use 1 Tbsp. rice wine vinegar); 1/4 tsp. salt (or to taste); 1/8 tsp. black pepper (or to taste)

www.thescramble.com

This classic soup tastes wonderful and is so nourishing, especially on a cold night.

View full recipe on www.thescramble.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 www.thescramble.com.

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Ingredients

2/3 cup pearl barley (use quick-cooking barley or soak barley in water overnight to cut cooking time)
64 oz. reduced-sodium chicken or vegetable broth (or use any variety)
2 Tbsp. extra virgin olive oil
1 yellow onion (chopped)
2 cloves garlic (minced, about 1 tsp.)
16 oz. sliced cremini or white button mushrooms
2 stalks celery (thinly sliced)
3 carrots (thinly sliced)
1 Tbsp. Worcestershire sauce
2 Tbsp. sherry (or use 1 Tbsp. rice wine vinegar)
1/4 tsp. salt (or to taste)
1/8 tsp. black pepper (or to taste)