Mushroom and Barley Soup

1. 1

   Separate mushroom stems from caps.

2. 2

   Slice caps and set aside.

3. 3

   Chop stems.

4. 4

   Melt butter in heavy large saucepan over medium-high heat.

5. 5

   Add mushroom stems, onion and leek and saute until tender, about 8 minutes.

6. 6

   Mix in chicken broth, potatoes, carrot, barley and bay leaves.

7. 7

   Cover mixture and simmer 30 minutes.

8. 8

   Uncover soup, add mushroom caps and continue simmering until vegetables are very tender, about 25 minutes.

9. 9

   Season soup to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.