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Black Kettle's Mushroom Barley Soup
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- #12823
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 cup sliced mushrooms
1/4 cup minced green bell pepper
1/4 cup minced onion
1 clove garlic, crushed
3/4 cup butter
3/4 cup flour
4 cups hot beef stock
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon cayenne pepper
1 tablespoon dried parsley flakes
2 bay leaves
2 cups whipping cream
1/3 cup Beaujolais wine
1 cup cooked barley
directions
Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes. Add flour, stir and cook 2 to 3 minutes. Add hot stock, then seasonings.
Heat whipping cream and add to soup. Continue cooking while adding wine. Stir in barley. Serve with fresh sourdough bread.
Recipe Source: Black Kettle Restaurant, Cantonsville, MD
added by
Kathrine
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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