Mushroom & Barley Soup

15 min

Prep Time

45 min

Cook Time

1 hr

Total Time

Servings

Convert Ingredient Measure

Ingredients

12

cup

Broth, vegetable, low sodium

1

cup

Barley, pearled, dry

1 1/4

tbsp

Oil, canola

1

cup

Onion, yellow, fresh, chopped

1

cup

Mushrooms, fresh, sliced

1/2

cup

Carrots, fresh, sliced

2/3

tsp

Thyme, dried, leaves

1/8

tsp

Black pepper, ground

2/3

tsp

Garlic, minced

1/2

cup

Sherry, cooking

1

cup

Potato, peeled & diced

1/4

cup

Green onion, fresh, chopped

Nutrition Info

312.00 g / 11.14 oz per serving.

Recipe Label

Instructions

1. Wash & prepare vegetables.
2. Heat oil in a stock pot.
3. Add onions, mushrooms, carrots, thyme, pepper, & garlic - sauté until onion is translucent.
4. Add barley & vegetable broth - bring to a boil.
5. Reduce heat & simmer for 20 minutes or until barley is tender.
6. Stir in sherry & potatoes - continue to simmer until potatoes are cooked.
7. Garnish soup with sliced green onion (optional).

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.