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Mushroom Barley Soup

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    Source: www.kitchendaily.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 teaspoons extra-virgin olive oil

    2. 1 teaspoon butter

    3. 2 cloves garlic, minced

    4. 1 medium carrot, peeled and finely chopped

    5. 1 stalk celery, finely chopped

    6. 1 small onion, finely chopped

    7. 8 ounces mushrooms, chopped

    8. 1 1/2 teaspoons chopped fresh thyme

    9. 1/8 teaspoon salt, or to taste

    10. 1/4 teaspoon freshly ground pepper

    11. 1/4 cup Marsala or cream sherry (see Note)

    12. 1 14-ounce can vegetable broth or reduced-sodium chicken broth

    13. 1 cup water

    14. 1/4 cup quick-cooking barley

    Instructions Jump to Ingredients ↑

    1. Heat oil and butter in a large saucepan over medium heat. Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until the vegetables release some of their juices, about 3 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated, about 3 minutes.

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