Advertisement

Mushroom Barley Soup

Time 1 hour 15 minutes
Yields Serves 6
Mushroom Barley Soup
1

Heat oil in large heavy pot over medium-high heat and saute onion, celery and carrots, stirring occasionally, until tender, about 10 minutes. Add mushrooms and garlic and cook, uncovered, stirring occasionally, until lightly browned, about 5 minutes.

2

Add stock, soy sauce, barley, thyme and Sherry. Reduce heat to low, cover partially and simmer gently 45 minutes. Season with salt and pepper to taste. To serve, ladle into heated soup bowls.

The technique of sauteing all the ingredients before adding the stock brings out the intense mushroom flavor of this robust soup.

Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.