Mushroom Barley Soup
Servings: 6
Ingredients
1 cup red onion diced
1 cup carrots diced
2 cloves garlic minced
1 1/2 lbs sliced mushrooms
2 TBSP vegetable oil
3 cups beef broth
3 cups chicken broth
1 cup barley
1/4 tsp salt
Directions
1. Preheat oven to 350 degrees F. Toast barley on a baking sheet in the oven for about 5 minutes.
2. In a dutch oven heat oil over medium heat. Add onions and carrots and saute about 5 minutes stirring occasionally.
3. Add Mushrooms and salt and saute stirring occasionally about another 5 minutes. Add garlic and cook for about 30 more seconds.
4. Stir in broths and barley and bring to a boil over medium high heat.
5. Reduce heat to low and simmer until barley is tender, about 1 hour.
6. Add salt and pepper to taste.
2. In a dutch oven heat oil over medium heat. Add onions and carrots and saute about 5 minutes stirring occasionally.
3. Add Mushrooms and salt and saute stirring occasionally about another 5 minutes. Add garlic and cook for about 30 more seconds.
4. Stir in broths and barley and bring to a boil over medium high heat.
5. Reduce heat to low and simmer until barley is tender, about 1 hour.
6. Add salt and pepper to taste.
