Wild Mushroom and Barley Soup

4 Tbl. Butter
1 small onion, chopped
2 ribs celery, chopped
2 carrots, peeled and chopped
2 Tbl. Garlic, minced
2 Portobello mushrooms, thinly sliced
2 cups Barley, pre cooked for 20 min. in 6 cups water
2 cans (5 cups) chicken or vegetable stock
1 Tbl. Dried thyme
1 tsp. Salt
1 tsp. Black pepper
1/4 cup grated Romano Cheese

In an 8 qt. Stockpot, heat butter and saute onions, celery and carrots until soft, about 5 min. Add garlic and mushrooms. Saute for 5 more min. Add the barley, broth, thyme, salt and pepper. Cover; simmer for 20 min. Taste for seasoning. Serve in bowls with grated Romano cheese on top.

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