Unlike pureed soups, which often have lots of added butter and cream, this old-fashioned mushroom-barley soup gets its flavor from good-quality beef stock.
Ingredients
- 6 cups defatted beef stock or low-sodium broth
- 1 carrot, thinly sliced
- 1 celery rib, thinly sliced
- 1 small onion, finely chopped
- 3/4 pound cremini or white button mushrooms, thinly sliced
- 1/2 cup barley
- kosher salt
- freshly ground black pepper
- flat-leaf parsley leaves, for garnish
Instruction
- 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.
