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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1/4 cup butter 1 pound mushrooms, chopped 2 large carrots, peeled and chopped 2 large stalks celery, chopped 1 medium onion, peeled and chopped 1/2 cup pearl barley, rinsed 2 tbsp. all purpose flour 8 cups vegetable broth 1/4 cup chopped fresh parsley 1 tsp. dried dill 1/2 tsp. salt 1/2 tsp. pepper
Directions
Melt butter in large pot or dutch oven. Add mushrooms, carrots, celery, onion and barley. Cook until vegetables are browned, about 20 minutes. Add flour and cook 5 minutes, stirring. Stir in broth and bring to a boil, stirring frequently. Reduce heat and simmer until barley is tender and soup is thickened, about 40 minutes. Stir in parsley, dill, salt and pepper.
Serves 8 to 10.
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