Mushroom Barley Soup with White Beans
Course
Soups
Servings
8
servings
Servings
8
servings
Ingredients
2
tablespoons
olive oil
1
pound
mushrooms
coarsely chopped
1
cup
onion chopped
1
tablespoon
garlic
minced
1
teaspoon
cumin
2
carrots
chopped
2
large celery stalks
chopped
3/4
cup
pearl barley
rinsed
6
cups
chicken broth
Instructions
Heat olive oil in large pot over medium-high heat. Add mushrooms and onions; cook, stirring occasionally until onions are translucent
Add carrots, celery, onion and barley. Sauté, stirring, about 10 minutes until vegetables soften.
Stir in garlic and cumin. Gradually pour in broth. in broth. Bring soup to boil, stir.
Reduce heat to medium-low, cover and simmer about 30 minutes until barley is tender.
Add white beans, mixing and cook another 10 minutes or until barley is tender.
Add spinach, mix in and cook just until barely wilted. Serve.
Recipe Notes
A CMF original recipe