http://www.epicurious.com/recipes/food/views/mushroom-barley-soup-993
8 Servings
INGREDIENTS
1/4 c butter (1/2 stick)
1 lb mushrooms, cut into 1/2" pieces
2 large carrots, chopped
2 large celery stalks, chopped
1 onion, chopped
1/2 c pearl barley, rinsed
8 c vegetable broth
2 T flour
1/4 c chopped fresh parsley
1 T chopped fresh dill or 1 t dried dill
PREPARATION
1. Melt butter in heavy large Dutch oven over med./medium-high heat. Add mushrooms, carrots, celery, onion, and barley. Saute until vegetables begin to brown, about 20 minutes.
2. Add flour to pot and stir 5 minutes.
3. gradually mix in broth. Bring to boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, 40 or more minutes.
4. Mix in parley and dill. Season to taste with salt and pepper.
