Mushroom barley soup

Ingredients

• 1 Tbsp Butter
• 1 Lg Onion
• 10 Cloves Garlic
• 1 Lb Mushrooms
• 1 Tbsp Lemon juice
• 1 Tsp Italian seasoning
• 1 Tsp Thyme
• 1 Tsp Basil
• 1 Tsp Onion powder
• 1 Tsp Garlic powder
• 3 Each Bay leaves
• 6 Cups Beef stock
• ¾ Cup Pearled barley
• 2 Cups Carrots
• To taste Sea salt and white pepper

Preparation

• Melt butter in a large stock pot then sauté the onion and garlic until soft and translucent.
• Add the mushrooms and lemon juice and toss well, simmer until mushrooms are soft.
• Add the herbs, seasonings, and bay leaves, and stir well, continue to simmer a minute or so.
• Add the beef stock, pearled barley, and carrots, and then bring to a boil. Reduce heat and then simmer on low heat for 1 hour, or until barley is cooked through and soft.
• Season with sea salt and white pepper to taste.

Questions

Photos of members who cooked this recipe