"Designer soups," as Jordon Carroll calls chef-inspired pureed soups, often have lots of added butter and cream. She prefers old-fashioned ones like this mushroom-barley, which gets its flavor from good-quality beef stock. More Fast Soups
How to Make It
In a large saucepan, combine the beef stock with the carrot, celery, onion, mushrooms and barley and season with salt and pepper. Bring to a boil, cover partially and cook over moderately low heat until the barley and vegetables are tender, 30 minutes. Season the soup with salt and pepper. Ladle the soup into bowls, garnish with parsley and serve.
Make Ahead
Notes
One Serving 160 cal, 26 gm carb, 3 gm fat, 1.3 gm sat fat, 10 gm protein, 5 gm fiber.
Suggested Pairing
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Aggregate Rating value: 5
Review Count: 1065
Worst Rating: 0
Best Rating: 5
Author Name: Joyous1956
Review Body: I tend to look at a number of recipes when I have a dish in mind, and what I end up with is, hopefully, the best of the best! I cooked up the barley separately, with a bit of beef stock and water. Sauteed the veggies and put them aside. Then sauteed the mushrooms in batches, so they would have a chance to brown a bit. THEN, I dumpted it all together, and simmered for 20-30 minutes.
Review Rating:
Date Published: 2018-03-07
