Barley, Lentil And Mushroom Soup
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1 medium
Onion (chopped)1 stalk
Celery (chopped)3 cup
Pearl Barley3 cup
Brown Lentils (dry)1 tsp
Dried Thyme1 tsp
Dried Parsley1
Bay Leaf4 cups
Button Mushrooms (sliced)1 tbsp
Sherry (dry optional)Directions:
1
Heat the olive oil in a large pot over medium heat
2
Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes
3
Mix in the celery and carrot; cook for another 5 minutes
4
Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted
5
Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf
6
Bring to a boil
7
Add the porcini mushrooms, cover and simmer for 25 minutes over low heat
8
Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally
9
Mix in sherry during the last 5 minutes
10
Taste and adjust seasoning if needed before serving