Healthy Eating: Mushroom barley soup

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A healthy soup to warm you on a Routt County winter night.

1/2 cup barley

1/2 cup lentils

6 1/2 cups chicken stock, divided

1/4 cup dry sherry

1 cup chopped onions

1 clove garlic, minced

2 tablespoons canola oil

1 pound fresh mushrooms, sliced

Salt and pepper, to taste

In stock pot, cook barley and lentils in 2 cups chicken stock until tender. Add rest of chicken stock and sherry. In a large nonstick skillet, saute onion and garlic in oil. When onions are soft, add mushrooms. When mixture is tender, add to stock pot. Simmer soup, covered, for 20 minutes. Makes 6 servings.

Adapted from Judith Emerson’s recipe in the "Fair Family Favorites — Celebrating 100 Years of the Routt County Fair." Copies of this cookbook are available for purchase at the Routt County Extension office. Proceeds benefit the Routt County Fair exhibit hall.

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