Side Pannel
Iron-Rich: Barley Soup
Ingredients List
- 1 tb Olive oil
- 1 Onion, chopped
- 3 c Mushrooms, sliced
- 3/4 c Pearl barley
- 6 c Stock - veg or chicken
- 2 Bay leaves
- 1/4 ts Pepper
- 3 c Potatoes, diced
- 1 1/2 c Carrots, diced
- 1/2 c Parmesan, freshly grated, or
- -cheddar, shredded
- 1/4 c Fresh parsley, chopped
Directions
In large sauce pan, heat oil over medium heat; cook onion, stirring often,
for 2-3 minutes or until softened. Add mushrooms; cook, stirring often, for
about 5 minutes or until softened. Add barley; cook, stirring, for 1
minute. Add stock, 2 cups of water, bay leaves and pepper; bring to boil.
Reduce heat to medium-low; simmer, covered, for 1 hour.
Add potatoes, carrots and salt to saucepan; return to boil. simmer over
medium-low heat for 30 minutes or until vegetables are tender. Remove and
discard bay leaves.
Taste and adjust seasoning. Ladle into bowls; sprinkle with Parmesan and
parsley.
for 2-3 minutes or until softened. Add mushrooms; cook, stirring often, for
about 5 minutes or until softened. Add barley; cook, stirring, for 1
minute. Add stock, 2 cups of water, bay leaves and pepper; bring to boil.
Reduce heat to medium-low; simmer, covered, for 1 hour.
Add potatoes, carrots and salt to saucepan; return to boil. simmer over
medium-low heat for 30 minutes or until vegetables are tender. Remove and
discard bay leaves.
Taste and adjust seasoning. Ladle into bowls; sprinkle with Parmesan and
parsley.
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