he pan. Add the mushrooms and cook for 3-4 mins
he margarine in a stockpot and saute the onion, celery, 2
Heat the butter in a saucepan. Add the mushrooms and onion and cook until they're tender and then put in crock-pot. Stir in the barley, soup, water, thyme, leek, salt, and pepper in the crock pot. Cook on high for a few hours until barley is tender. Garnish with parsley.
Melt butter in soup pot and add onion and all the mushrooms. Cover and steam over low heat for 10 minutes.
Stir in flour and add beef broth and barley and simmer for about 30 minutes or until barley is tender.
Add lemon juice and salt and pepper to taste. Garnish with parsley.
Soup gets richer and thicker the second day.
Serves 8.
at; season beef with salt and pepper (to taste). Cut into
Wash barley in hot water and soak overnight in two cups
BEAN-BARLEY SOUP MIX: In a bowl
Put 4 cups water and broths in pot. Add chicken, onion, garlic, bay leaf, salt and pepper. Bring all ingredients to a boil. Turn down heat to low and aloow soup to simmer for 1 hour.
Add vegetables and barley to soup pot. Return to a boil, decrease to low and simmer for another hour or two, until vegetables have desired texture.
ice and set
Rinse mushrooms and place in
Lightly coat a large pot with oil. Saute carrots and celery for 4-5 mins, until tender. Add stock and barley. Bring to a boil, reduce heat and simmer, covered, for 40-45 mins, until barley is tender. Season to taste. Add parsley and serve.
Combine barley and 2 1/2 cups water in a bowl; cover and let
In large pot, cook sausage and onions until onions are soft.
Add all other ingredients and bring to a boil.
Reduce heat and simmer soup, covered, about an hour or until potatoes and carrots are tender.
eat, season with salt and pepper and saute until dark brown. (About
hen season with salt and pepper. Heat 2 teaspoons
I devised this recipe because we grow shiitake mushrooms.
Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
Cook on Low until the soup thickens and the beef is tender, about 6 hours.
Remove and discard the bay leaves to serve.
Place the dried mushrooms in a heatproof measuring cup and cover with hot water. Let sit until softened. Drain, reserving 1/2 cup of the liquid. Slice mushrooms. Set aside.
In a small skillet heat oil over medium heat. Add onion, carrot and celery and cook until softened (5 minutes).
Transfer vegetables to crock pot and add barley, both kinds of mushrooms, broth, reserved mushroom soaking liquid, thyme and salt and pepper. Cover and cook on low for 6 hours.
Serve garnished with chives.
Heat the oil in a large skillet over med-high heat.
Add in leeks, celery, carrots, cremini mushrooms, thyme, and bay leaf; saute until the vegetables are softened, about 3minutes.
Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the barley, broth, dried mushrooms, sherry, and chicken.
Cover the slow cooker and cook on LOW for 6-7 hours, until the barley is tender.
Remove the bay leaf before serving.
Heat water to steaming and add mushrooms.
Cover and let stand for