Mushroom Barley Soup

1/2 stick butter
1 lb. mushrooms
3 large carrots
2 large celery stalks
1 onion medium
1/2 package pearl barley
2 T flour
8 C. vegetable broth (canned)
1/4 C chopped parsley
1-2 T fresh dill

Cut carrots, onions, celery and mushrooms in 1/4” pieces, season with salt and pepper. Melt butter in pot add vegetables and cook on med for 15 to 20 minutes, stirring occasionally. Add barley and stir 5 minutes.
Add flour and stir 2 minutes.
Add vegetable broth, and cook on med – low for 1 hour.
Add parsley and dill, cook 10 minutes and serve.

Recipe Summary:

Other recipes by 1800 Devonfield Inn, an English Country Estate:
Blintz Souffle
Orange Yogurt Pancakes
Blueberry Strata
Farmer’s Casserole

Recipe Provided By:
1800 Devonfield Inn, an English Country Estate
Lee, MA

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