Title: Mushroom and Barley Soup
Categories: None
Yield: 1 Servings

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

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.

8 servings

Bon Appétit November 1991 Kay Schlozman: Brookline, Massachusetts

Posted to recipelu-digest by Sandy on Feb 25, 1998