Verrill Farm's Mushroom Barley Soup
Verrill Farm's Mushroom Barley Soup
4
15 minutes
75 minutes
American
Dinner
Our friends at Verrill Farm shared their delicious mushroom barley soup recipe with us.
It's hearty, nutritious, and chock full of fresh vegetables- perfect for cold and flu season!
Ingredients
- 4 oz Pearl Barley
- 2 tbsp Butter
- 1 tbsp Vegetable Oil
- 1 lb Fat Moon Mushrooms, sliced
- 1 cup Onions, diced
- 6 cups Chicken or Vegetable Stock
- 2 cups Carrots, diced
- 2 tbsp Fresh Dill, chopped
- 1.5 tbsp Lemon Juice
Directions
Cover barley in cold water. Set aside.
Heat butter and oil in large pot, add onions. Sauté onions until they start to brown.
Add sliced mushrooms.Cook mushrooms 10-15 minutes until soft and the liquid from the mushrooms has reduced.
Drain barley and add chicken broth. Bring to a boil, and reduce to a simmer. Skim off any foam that appears on the top of soup.
Add half of the chopped dill and cook for 45 minutes.Add carrots and cook until soft.
Add remaining dill and lemon juice. Taste and season with salt and pepper.