| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Mushrooms |
| 1/4 | c | (1/2 stick) butter |
| 1 | Onion; chopped | |
| 1 | Leek; (white and pale green parts only), chopped | |
| 8 | c | Canned chicken broth |
| 1 | lb | White potatoes; (about 2 large), peeled, diced |
| 1 | Carrot; peeled, chopped | |
| 1/2 | c | Pearl barley |
| 3 | Bay leaves | |
| 8 | servings |
INSTRUCTIONS
Separate mushroom stems from caps. Slice caps and set aside. Chop stems. Melt butter in heavy large saucepan over medium-high heat. Add mushroom stems, onion and leek and sauté until tender, about 8 minutes. Mix in chicken broth, potatoes, carrot, barley and bay leaves. Cover mixture and simmer 30 minutes. Uncover soup, add mushroom caps and continue simmering until vegetables are very tender, about 25 minutes. Season soup to taste with salt and pepper and serve. Bon Appétit November 1991 Kay Schlozman: Brookline, Massachusetts Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998
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