Mushroom Barley Soup
Who can say no to a wonderful hot hardy bowl of Mushroom soup??
- 2 tablespoons oil1 onion, chopped
- 1 stalk celery, chopped
- 3/4 pound mushrooms, chopped
- 2 ounces dried mushrooms, soaked in hot water until soft and drained
- 1 cup pearl barley, rinsed
- 1 cup chopped tomatoes (fresh or canned)
- 6 cups chicken, beef or vegetable stock
- 1/4 cup chopped parsley
- 2 tablespoons chopped dill
- salt and pepper
Heat oil in a large pot. Cook onion, celery, and both mushrooms about eight minutes, or until very soft. Stir in barley and cook one minute. Add tomatoes and stock and bring to a boil. Cover and simmer 45 minutes or until barley is tender. Stir in parsley and dill. Taste for salt and pepper and serve.