Creamy Mushroom and Barley Soup
2 T olive oil
1 cup onions, chopped
8 oz mushrooms, sliced
1 clove garlic, mined
6 cups beef or vegetable stock
3/4 cup pearled barley
1 bay leaf
1 tsp thyme
salt and pepper
1 1/2 cups milk
3 T cornstarch
- In your soup pot, heat the oil over medium heat. Add the onions and mushrooms and cook until the onions are translucent. Stir in the garlic and let it warm for a minute or two in the oil.
- Pour in your stock, being sure to deglaze anything left of the bottom of the pan.
- Bring to a low boil, then add the barley, bay leaf, thyme and salt and pepper. Drop to a simmer and let cook for about 30 minutes, stirring occasionally.
- In a large measuring cup or small bowl, stir together the milk and cornstarch. Pour into soup, while stirring. Allow the soup to come back up just to where it starts to bubble, stirring frequently. Adjust seasoning to taste and serve.
Source: Buns In My Oven
Rhonda in MO
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Posted by: Rhonda Allison-Gray <email@example.com>
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