Servings: 6-8
Ingredients:
¾ cup raw barley
1 large onion, chopped
1 large carrot, sliced
2 bay leaves
2 tablespoons butter
1 medium white potato, cut into small dice
1 large celery stalk, finely chopped
¼ cup fresh parsley
1 tablespoon minced fresh dill
½ teaspoon dried summer savory
1 teaspoon salt
½ teaspoon pepper
½ pound cremini mushrooms, coarsely chopped
3 cups stock, vegetable or chicken
1 cup milk
Method:
Saute the onions and mushrooms in butter on medium heat for about eight minutes.
Place barley, carrot, bay leaves, potato, celery, parsley and seasonings in a large pot with mushrooms, onions and stock and bring to a boil, lower heat to a simmer and cover and cook for 30 minutes or until vegetables are tender. (Barley will lose its texture if it cooks at higher heat.)
Add milk and cook over a simmer until heated through and the soup has thickened a bit.
Recipe adapted from Vegetariana by Nava Atlas.
