Wild Mushroom and Barley Soup from Kenny & Ziggy's in Houston
Ingredients
- 14 cups vegetable or chicken stock
- 1¼ cups pearl barley
- 3 Tbsp vegetable oil
- 3 cups chopped onions
- 1¼ lbs fresh, sliced mushrooms
- 4 cloves garlic, minced
- 2 stalks celery, thinly sliced
- 2 carrots, peeled and thinly sliced
- salt and pepper to taste
Instructions
- Put all ingredients in a large pot.
- Bring to a simmer, stirring occasionally, about 15 minutes. Season with salt and pepper.
- Can be made 1 day ahead. Cool uncovered until cold, then cover and place in refrigerator. Bring to a simmer before serving.
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