This recipe features wild mushrooms blended with vegetable stock and barley. It features Fresh Porchini Mushrooms and other vegetables to give this soup its unique flavor. Perfect for any Autumn day or any occasion.
Ingredients -
½ cup Barley
2 tablespoon Olive Oil
½ cup Carrots, finely chopped
½ cup Celery, finely chopped
1 pound Fresh Porchini Mushrooms, chopped
1 tablespoon Parsley, chopped
½ Onion, finely chopped
8 cups Vegetable Stock
3 cups Water
¼ teaspoon Thyme, chopped
Salt and Pepper to taste
Preparation:
Heat oil in a large saucepan. When hot, add onions, chopped carrots , celery, and mushrooms. Cook for 10 minutes. Add barley and herbs. Fill pan with stock and simmer for 45 minutes. Season with salt and pepper.
