recipes:soup:mushroom-barley_soup
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recipes:soup:mushroom-barley_soup [2014/09/30 23:41] – external edit 127.0.0.1 | recipes:soup:mushroom-barley_soup [2019/10/26 22:08] (current) – removed Celti | ||
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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. |