Mushroom vegetable barley soup

10 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
2 cups Chopped onions
1½ tablespoon Coarsely chopped garlic
2 Branches fresh thyme OR
½ teaspoon Dried thyme
½ Bay leaf
2 pounds White mushrooms, cleaned and quartered
½ cup Uncooked pearl barley,rinsed
4 Celery stalks, cut into 1/2\" pieces
5 Carrots, cut into 1/2\" pieces
12 cups Defatted chicken broth
Salt
Black pepper
pinch Ground nutmeg
2 tablespoons Chopped flat-leaf parsley

Directions

When cleaning mushrooms, trim stems and wipe caps with a damp paper towel. Never wash under water.

1. Place oil in a large pot. Add onions; cook over low heat 10 minutes or until wilted. Add garlic, thyme and bay leaf.

2. Add the mushrooms and cook for 20 minutes over medium heat, stirring. Add the barley, celery, carrots and broth. Season with salt, pepper and nutmeg.

3. Bring to a boil, reduce heat to medium-low and simmer 25-30 minutes or until vegetables and barley are tender, skimming any foam that rises to the top. Remove thyme branches and bay leaf. Adjust seasonings. Stir in the parsley just before serving the soup piping hot.

Per serving: 151 calories, 5 grams fat, no cholesterol.

Submitted By MICHAEL ORCHEKOWSKI On 11-23-94

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