| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Soup, Veggie |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
c |
Onion chopped |
| 1 1/2 |
tb |
Garlic clove minced |
| 1/2 |
ts |
Thyme, ground |
| 1/2 |
|
Bay leaf |
| 1 |
lb |
Mushrooms fresh |
| 1/2 |
c |
Barley, dry |
| 4 |
|
Celery stalk |
| 5 |
md |
Carrot |
| 96 |
oz |
Chicken broth canned |
| 1/4 |
ts |
Nutmeg |
| 2 |
tb |
Parsley fresh |
INSTRUCTIONS
Clean and quarter the fresh mushrooms. Cut celery and carrots into 1/2 inch
pieces. Place oil in a large pot. Add chopped onions; cook over low heat
for about 10 minutes until wilted. Add garlic, thyme and bay leaf. Add
mushrooms and cook for 20 minutes over medium heat, stirring. Add the
barley, celery, carrots and broth. Season with salt and pepper to taste and
the nutmeg. Bring to a boil, reduce heat to medium low and simmer 25 to 30
minutes or until barley and vegetables are tender. Skim off any foam that
rises to the top. Remove bay leaf. Stir in the parsely just before serving
piping hot. Clean mushrooms with damp towel never wash in water.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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