Mushroom and Barley Soup
Herbed French Bread
Ingredients
- 3 (8-oz) pkg whole mushrooms, sliced
- 1 cup chopped onion
- 2 carrots, sliced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 6 cups chicken broth
- 1 cup quick-cooking barley
Instructions
- Cook mushrooms, onion, carrots, celery, and garlic in hot oil in a large Dutch oven over medium heat 10 to 12 minutes or until browned and tender. Add broth; bring to a boil.
- Stir in barley; reduce heat, and simmer 10 minutes, stirring occasionally or until barley is tender. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (16-oz) loaf French bread
- ½ cup butter, softened
- 1 tsp dried thyme
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Bake bread directly on oven rack 10 minutes or until crisp.
- Stir together butter, thyme, and pepper; serve with warm bread.
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