Cookbook

Mushroom Barley Soup

by

Ingredients

  • 1 cup orge
  • 3.75 l bouillon de poule
  • 1 feuille de laurier
  • 1/2 teasp Thym
  • 2 oignon, en des
  • 4 petites carotte, en des
  • 2/3 lb p-d-t, en des
  • 2 stalks celeri, en des
  • 2 gousses ail, hachees
  • 1/2 lb champignons, en lamelles
  • 1/2 cup persil, chopped
  • sel
  • poivre

Instructions

Simmer barley, stock, bay leaf and thyme for 40' (until barley is soft). Saute onions, carrots and potatoes in 2 tbsp butter for 5 minutes. Add celery, saute 5 more minutes. Add vegetables to the stock. Add garlic, simmer 5'. Saute mushroomes for 2' in butter. Set aside. Just before serving, add mushrooms, parsley, salt and pepper.

J. Kates, p. 26

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Notes