Herbed Mushroom Barley Soup
Makes 8-10 Servings
INGREDIENTS:
3 Tablespoons Crisco® Butter Shortening
1 1/2 Cups Chopped Onion
1 Cup Chopped Carrots
1 Cup Chopped Celery
2 Teaspoons Minced Garlic
1 1/2 Pounds Sliced Mushrooms
3 1/2 Quarts Chicken Broth
1 1/2 Cups Quick-Cooking Barley, Prepared According to Package Directions
1/4 Teaspoon Ground Nutmeg
1 Teaspoon Dried Thyme
1 Tablespoon Fresh Dill
2 Tablespoons Fresh Parsley
Salt and Pepper, To TasteDIRECTIONS:
3 Tablespoons Crisco® Butter Shortening
1 1/2 Cups Chopped Onion
1 Cup Chopped Carrots
1 Cup Chopped Celery
2 Teaspoons Minced Garlic
1 1/2 Pounds Sliced Mushrooms
3 1/2 Quarts Chicken Broth
1 1/2 Cups Quick-Cooking Barley, Prepared According to Package Directions
1/4 Teaspoon Ground Nutmeg
1 Teaspoon Dried Thyme
1 Tablespoon Fresh Dill
2 Tablespoons Fresh Parsley
Salt and Pepper, To TasteDIRECTIONS:
- Melt shortening in Dutch oven or large saucepan. Add onion, carrots, celery and garlic. Sauté until tender. Add mushrooms. Cook just until soft.
- Add broth, cooked barley, nutmeg and thyme. Bring to a boil. Simmer 30 minutes. Stir in dill and parsley. Season with salt and pepper. Serve
Recipe & Photo Credit: Crisco
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