COOKING WITH CARLEE
Creamy Mushroom and Barley Soup
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This Creamy Mushroom and Barley Soup is hearty, creamy and delicious. It is easily made vegetarian, but will satisfy everyone!
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Ingredients
Ingredients
Olive oil
Onions
Mushrooms
Garlic
Beef or vegetable stock
Pearled barley
Bay leaf
Thyme
Salt and pepper
Milk
Cornstarch
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In your soup pot, heat the oil over medium heat. Add the onions and mushrooms and cook until the onions are translucent.
INSTRUCTIONS:
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Pour in your stock, being sure to deglaze anything left of the bottom of the pan.
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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.
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In a large measuring cup or small bowl, stir together the milk and cornstarch. Pour into soup, while stirring.
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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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Bread bun
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