In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Barley Mushroom Soup
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- #7000
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 ounces dried porcini mushrooms
2 cups hot water, for soaking
2 tablespoons olive oil
2 celery ribs, sliced
1 onion, chopped
1 carrot, chopped
1 pound fresh cremini mushrooms or button mushroom, sliced
6 cups water, for soup
3/4 cup barley
salt and pepper
1/4 bunch fresh parsley, leaves chopped
1/2 teaspoon thyme
directions
Combine the dried mushrooms and hot water. Let soak for 30 minutes. Drain mushrooms; strain soaking liquid in a paper coffee filter, set aside.
In a large pot, add oil over med-high heat. Add celery, onions, carrot and cook until soft. Add the fresh mushrooms, cook until slightly brown.
Add the rehydrated mushrooms and strained soaking liquid, remaining water and bring to a boil. Add the barley and seasoning, cover and simmer about 45 minutes.
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Nutritional data has not been calculated yet.
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Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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