Barley, Lentil and Mushroom Soup Best Family Recipes

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Barley, Lentil and Mushroom Soup

"This is a hearty soup made with whole grains and mushrooms simmered in a red meat broth. It goes extremely good with a crusty bread and salad."

Ingredients :

1/4 cup olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 carrots, chopped
three/4 cup pearl barley
3/4 cup dry brown lentils
1/three cup dried porcini mushrooms, rinsed
2 quarts low-sodium beef broth
1/four teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon freshly ground black pepper
1 bay leaf
four cups sliced button mushrooms
1 tablespoon dry sherry (optional)

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H30M

Heat the olive oil in a huge pot over medium heat. Add the onion; prepare dinner and stir until onions are limp, but not brown, approximately five minutes. Mix within the celery and carrot; cook dinner for another five minutes. Stir within the barley and lentils so they are lined with oil, keep to prepare dinner and stir till gently toasted.
Pour in the pork broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cowl and simmer for 25 mins over low warmness. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring every so often. Mix in sherry during the last 5 mins. Taste and alter seasoning if wanted before serving.

Notes :

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