In a large soup pot saute the onions, carrots, celery, and leeks in
the melted butter over medium-medium high heat. Cook for
10- 12 minutes until vegetables are soft and transparent, but
not browned.
Clean the mushrooms by wiping them off with a damp paper
towel, before dicing them.
Add the diced mushrooms to the vegetables and cook another
5-8 minutes.
Stir the mushroom bouillion cube into the 2 cups of boiling
water. Add this with the 8 cups of chicken broth to the soup
pot. Bring to a boil, and then reduce to a simmer.
Add 1 cup pearl barley and some fresh chopped dill and parsley,
and salt and pepper to taste. Continue to cook on simmer, with
the pot partially covered for one hour until the barley is tender.
Note- The soup will thicken as it sits because the barley tends to
absorb the broth. When reheating the soup you may want to
adjust the consistency by adding some water.
Serving
Suggestions
Serve with a little chopped fresh dill or parsley on top.
Originally Submitted
4/11/2013
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