COOKING WITH CARLEE
Creamy Mushroom and Barley Soup
This Creamy Mushroom and Barley Soup is hearty, creamy and delicious. It is easily made vegetarian, but will satisfy everyone!
Beef or vegetable stock
Salt and pepper
Get The Full Ingredients!
In your soup pot, heat the oil over medium heat. Add the onions and mushrooms and cook until the onions are translucent.
Pour in your stock, being sure to deglaze anything left of the bottom of the pan.
Bring to a low boil, then add the barley, bay leaf, thyme and salt and pepper. Drop to a simmer and let cook for about 30 minutes, stirring occasionally.
In a large measuring cup or small bowl, stir together the milk and cornstarch. Pour into soup, while stirring.
Allow the soup to come back up just to where it starts to bubble, stirring frequently. Adjust seasoning to taste and serve.
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