Mushroom Barley Soup









Mushroom Barley Soup (V)


•5 C. vegetable broth

•1 C. barley, uncooked

•1/2 lb. mushrooms (use morels or enoki for a woodsy flavor)

•1/2 C. onion, diced

•1/2 C. fresh carrots, chopped

•1/2 C. celery, chopped

•2 cloves fresh garlic, minced

•Salt and pepper to taste

Bring the vegetable broth to a low rolling boil on the stove and then reduce heat. Add the mushrooms, onions, carrots and celery, and allow to simmer for ten minutes. Add the barley and garlic, cover and simmer for another hour.

Add salt and pepper, seasoning to taste. Top with fresh croutons and chives, if you’ve got them handy.

Serve as a side dish at your Lammas celebration, accompanied by a nice soft chunk of buttered bread!