Mushroom Barley Soup
Recipe: #7821
October 27, 2011
Categories:
"This soup gets thicker if left overnight in the refrigerator so you might want to thin out with a little water or broth when rewarming it, this is a thick hearty soup so all that is needed is crusty buns on the side to dip into the broth"
Ingredients
Nutritional
- Serving Size: 1 (359.4 g)
- Calories 363.6
- Total Fat - 15.7 g
- Saturated Fat - 7.1 g
- Cholesterol - 52.5 mg
- Sodium - 1167.3 mg
- Total Carbohydrate - 47.5 g
- Dietary Fiber - 4.4 g
- Sugars - 14.9 g
- Protein - 8.5 g
- Calcium - 156.6 mg
- Iron - 1.9 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large Dutch oven or saucepan oil with 2 tablespoons butter over medium heat (use enough oil to coat the bottom of you saucepan) .
Step 2
Add in onions, garlic, celery, carrots, mushrooms slices, cayenne and thyme; saute for about 5 minutes.
Step 3
Add in the chicken broth, bay leaf and barley; simmer covered for about 40 minutes, or until the barley is desired texture.
Step 4
Add in the cooked chicken or ham, peas, cream of chicken soup, half and half cream and Parmesan cheese; simmer for 10-15 minutes over medium-low heat.
Step 5
Season with salt and pepper to taste.
Step 6
Ladle into bowls and sprinkle with more Parmesan cheese.
Tips
No special items needed.