Serves: 10
Total Calories: 417
In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Sauté onions, carrots, and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic, and thyme; cook and stir for 3 minutes. Add broths, water, barley, salt and pepper. Return meat to pan and bring to a boil. Reduce heat, cover and simmer for 1 1/2 -2 hours or until barley and meat are tender. Add parsley.
This Mushroom and Barley Soup recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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