To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

Serves 6-8

INGREDIENTS:

• 1 medium white onion, peeled and diced


• 1 stalk celery, diced


• 1 medium carrot, peeled and diced


• 2 small cloves garlic, peeled and minced


• olive oil for sauteing


• 16-ounces presliced mushrooms


• 1/2 cup pearl barley (not quick cooking kind)


• 6 cups mushroom broth (or vegetable broth or water)


• 2-3 Tbs fresh chopped dill (optional)


• salt and pepper to taste

PROCEDURE:

Get started by using a large, heavy bottomed soup pot, with a splash of olive oil, to sauté 1 medium diced white onion, 1 stalk of chopped celery, 1 medium peeled and chopped carrot as well as a couple of minced clove of garlic until they start to soften up.

When you're happy with that, add 2 8-ounce packages of pre sliced mushrooms and cook those for 5 minutes or so until they start to release their water.

Then add 1/2 cup pearl barley and stir that in and add 6 cups of mushroom stock, or you could use vegetable stock or even water if you wanted to and bring that up to a simmer.

Once it comes to a simmer, adjust the heat so that it stays at a nice simmer and this will take about 40 minutes for the barley to cook, so keep your eye on it.

After that time has passed, sprinkle in a couple of Tbs of fresh chopped dill, if you're using it, and season it with salt and pepper to taste and it's good to go!

HINTS:

If you cool this down and serve as leftovers later on, you'll need to thin it out with a little more broth or water because it thickens up over time. Use a tsp or two of dried dill (or dried thyme) earlier on, when you are sauteing the vegetables, instead of finishing with fresh dill.