Sunday, August 21, 2011

Barley and Vegetable Soup Recipe

Ideal for serving to soup lovers! Serves 8.

3/4 cup pearl barley
11 cups chicken broth
1-1/2 cups chopped onions
1 cup chopped carrot
1 cup thinly sliced mushrooms
1/2 cup minced celery
3 T. butter or margarine
Salt and pepper to taste

In a saucepan, combine pearl barley with 3 cups chicken broth, bring the liquid to a boil over moderate heat, and simmer the mixture for one hour or until the liquid is absorbed.

In a kettle (heavy-bottomed stock pot), sauté onions, carrots, mushrooms and celery in butter, covered, for five minutes or until vegetables are softened. Add remaining 8 cups of chicken broth and simmer the mixture for 30 minutes. Add the barley and simmer five minutes. Add salt and pepper to taste, ladle the soup into heated bowls, and garnish each serving with a dollop of sour cream, sliced mushrooms and chopped fresh parsley. Serve with breadsticks or pita bread.

No comments:

Post a Comment