Dinner for 6

Mushroom Barley Soup

Name: Mushroom Barley Soup
Total time: 85 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 oz dried mushrooms; 3 tbsp unsalted butter; 1 large yellow onion; 1 lb fresh mushrooms; 3 cloves garlic; 2 stalks celery; 6 cups chicken broth; 1 tbsp tomato paste; 1 tbsp soy sauce; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 1 tbsp fresh thyme; 1 bay leaf; 3/4 cup pearl barley; 2 carrots; 1/2 cup sour cream; 2 tbsp chopped fresh parsley (optional)

Dried and fresh mushrooms simmer with barley, vegetables, broth, and herbs before sour cream is stirred in.

$2.37per serving $$

85 minstart to table

6servings

Middle Eastern Budget Family Lunches Dinners Cold-weather comfort Winter

Ingredients

1 oz dried mushrooms
3 tbsp unsalted butter
1 large yellow onion
1 lb fresh mushrooms
3 cloves garlic
2 stalks celery
6 cups chicken broth
1 tbsp tomato paste
1 tbsp soy sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp fresh thyme
1 bay leaf
3/4 cup pearl barley
2 carrots
1/2 cup sour cream
2 tbsp chopped fresh parsley (optional)

Steps

Cover the dried mushrooms with 1 cup boiling water and soak them for 15 minutes, then chop them.
Melt the butter in a large pot over medium heat, then cook the onion, celery, carrots, and fresh mushrooms for 10 minutes.
Stir in the garlic and tomato paste, and cook for 2 minutes.
Add the broth, soaked mushrooms and soaking liquid, barley, soy sauce, thyme, bay leaf, salt, and pepper.
Bring the soup to a boil, cover, and simmer over low heat for 45 minutes, until the barley is tender.
Remove the bay leaf, stir in the sour cream, and add the optional parsley.