Cream of Mushroom Barley Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons oil | |
| 2 tablespoons cup all purpose flour | |
| 1/4 teaspoon salt | |
| ¼ cup finely chopped onion | Washed, peeled and finely chopped |
| 2 cups fresh mushrooms | Washed, trimmed and sliced |
| 3 cups reduced sodium chicken or vegetable broth | |
| 2 cups milk or half and half, warmed | |
| 1/4 teaspoon ground white pepper | |
| ½ cup pearl barley | |
| 1 teaspoon garlic, minced | Washed, peeled and minced. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Add onions and mushrooms. Cook until onions are translucent. Stir in flour and toss to coat. | |
| 3 | Add remaining ingredients and bring to a boil. | |
| 4 | Reduce the heat to low, cover and cook at a low simmer until mixture thickens. | Cook until internal temperature reaches 165°F. |
Always check all ingredients to be sure they are gluten free.
Posted in Soup Recipes
