Mushroom Soup With Barley And Wild Rice And Vidalia Onion And Peacan Muffins

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["soup:", "Serves 4 to 6", "2 tablespoons butter", "3/4 cup finely diced onions", "3/4 cup sliced leeks, washed", "3/4 cup scrubbed and sliced carrots", "3/4 cup peeled and diced parsnips\1 teaspoon minced garlic", "1 pound cleaned and sliced mushrooms", "1 1/2 teaspoons kosher salt", "1/4 teaspoon freshly ground black pepper", "2 teaspoons finely chopped fresh sage leaves", "1/4 cup dry Madeira", "1/3 cup wild rice", "1/4 cup pearl barley", "5 cups Vegetable Stock", "1 scallion. Thinly sliced", "muffins: serves 20 Vidalia Onion, minced fine 1 cup Unsalted butter, melted 1/2 cup Eggs, large 2 ea Sugar 1/3 cup Kosher salt 1 1/2 tsp Baking powder 1 1/2 tsp Peacans, chopped & toasted 1 1/2 cups Flour, all-purpose 1 1/2 cups Preheat oven to 425 degr", "Read More http://www.epicurious.com/community/memberrecipes/submitarecipe/preview/edit#ixzz0os7ruGSU"].

Yes, Mushroom Soup With Barley And Wild Rice And Vidalia Onion And Peacan Muffins falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.