Mushroom Barley Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 quarts low sodium beef broth | |
| 2 oz. dried porcini or morel mushrooms | |
| 1/2 cup pearl barley | |
| 2 tablespoons oil | |
| 1 large onion | Peeled, washed, and chopped |
| 2 stalks celery | Washed and diced |
| 2 large carrots | Peeled, washed, and sliced |
| 1 large parsnip | Peeled, washed, and sliced |
| 8 oz. slice fresh white mushrooms | Washed |
| 1 6 oz. can tomato paste | |
| 2 bay leaves | |
| 1 teaspoon dried basil | |
| 1 teaspoon dried thyme | |
| 1/2 teaspoon dried oregano | |
| Salt and pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small pot, bring 1 cup of the broth to a boil. | |
| 2 | Put the dried mushrooms in a bowl and pour the hot broth over the mushrooms. | |
| 3 | Let them soak for 20 minutes. | |
| 4 | Meanwhile in a large pot, heat oil over medium heat. | |
| 5 | Add the onion and sauté until softened. | |
| 6 | Add celery, carrots, and parsnips and cook about 3 minutes stirring frequently. | |
| 7 | Add the remaining stock and barley. | |
| 8 | Bring to boil. | |
| 9 | Add both the mushrooms, tomato paste, bay leaves, basil, thyme, and oregano. | |
| 10 | Cover and let simmer for 1 hour. | Cook until internal temperature reaches 135°F. |
| 11 | Season with salt and pepper. | X |
Posted in Soup Recipes
