recipes:soup:mushroom-barley_soup
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| recipes:soup:mushroom-barley_soup [2014/05/06 16:21] – Celti | recipes:soup:mushroom-barley_soup [2014/09/30 23:41] – external edit 127.0.0.1 | ||
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| + | ====== Mushroom-Barley Soup ====== | ||
| + | ===== Ingredients ===== | ||
| + | * ¼ c. butter | ||
| + | * 2 c. mirepoix | ||
| + | * 1 lb. mushrooms, cut into bite-size pieces | ||
| + | * 1/2 c. pearl barley | ||
| + | * 2 tbsp. flour | ||
| + | * 2 qt. chicken broth | ||
| + | * ¼ c. chopped fresh parsley | ||
| + | * 1 tbsp. chopped fresh dill | ||
| + | * 1/2 c. good whiskey | ||
| + | ===== Preparation ===== | ||
| + | * Melt butter in large, heavy pot or Dutch oven over medium-high heat. | ||
| + | * Add mirepoix, mushrooms, and barley and saute until until they begin to brown (approx. 20 minutes). | ||
| + | * Add flour to pot and stir for five minutes. | ||
| + | * Gradually mix in broth and bring to a boil, stirring frequently. | ||
| + | * Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken (approx. 40 minutes) | ||
| + | * Mix in parsley, dill, and whiskey and season to taste with salt and pepper. | ||