Mushroom Barley Soup
Anita's Table Talk
sliced (I use a combo of white button and portobello mushrooms)
chicken or vegetable stock
salt and freshly ground pepper to taste
SAUTE mushrooms, onion, celery, and carrot in the olive oil in a large stock pot over medium heat for 7-10 minutes. Stir often.
ADD garlic, thyme and bay leaves to the pot. COOK for another minute.
ADD the chicken/vegetable stock and bring to a BOIL.
REDUCE heat to a simmer and ADD the barley. COOK for 35–45 minutes (or 10-12 minutes if using quick barley) until barley is tender.
TASTE and ADJUST seasonings.
I find the soup needs salt for my taste. I will also add about 1 teaspoon of chicken base for more depth of flavor or a vegetable bouillon cube.