Mushroom Barley Soup

Submitted by nunzio04 on March 15, 2010 - 10:37am

Summary

Yield
SourceCooking Light
Prep Time1 hour
CategorySoups
CuisineAmerican

Description

Sauteing the barley toasts it to yield a light, nutty flavor.

Ingredients

  • 1 1/2 tsps extra virgin olive oil
  • 1 1/2 cups chopped onion
  • 1 cup thinly sliced carrot
  • 1 cup sliced mushrooms
  • 1/2 cup uncooked pearl barley
  • 4 3/4 cups low-salt Chicken Stock
  • 1/3 cup finely chopped celery
  • 1 tsp salt
  • 1 tsp chopped fresh thyme
Topping
  • 1 tsp chopped fresh thyme
  • 1 tsp extra virgin olive oil

Instructions

Heat the oil in a large saucepan over medium-high heat. Add chopped onion, carrot and mushrooms; saute 7 minutes or until golden brown.

Stir in barley and saute 2 minutes. Add stock, celery, and salt and bring to boil. Cover and reduce heat, simmer 20 minutes.

Add thyme and cook 5  minutes more.

Garnish before serving.

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