Mushroom barley soup from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 139) by Mark Bittman

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Notes about this recipe

  • lorloff on January 30, 2022

    Delicious rendition of mushroom barley soup. The way he caramelizes the carrots and mushrooms was a stellar way to coax out more flavor from the vegetables it was a great approach. We made this version using homemade roasted turkey stock in addition to the mushroom stock. I added 4 cloves chopped garlic, two medium chopped onions and two medium leeks. 1/2 cup celery and 1/3 cup parsley chopped same size as the carrots. With the 2 bay leaves I added fresh thyme, chopped celery leaves, and chopped parsley stems. At the end added fresh cooked dry lima beans. Added for serving Deborah Madison's caramelized onions from Barley Soups With Caramelized Onions from Vegetarian Cooking for Everyone p. 198.

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