Mushroom Barley Soup

Preparation info

  • Yield:

    3 qt

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
4 oz<

Method

Procedure

  1. Cook the barley in boiling water until tender. Drain.
  2. In a heavy saucepot or stockpot, sweat vegetables in the fat until about half-cooked. Do not let them brown.
  3. Add the chicken stock. Bring to a boil. Reduce heat and simmer until vegetables are just tender.
  4. While the soup is simmering, sauté the mushrooms briefly in fat