Healthy Eating: Mushroom barley soup
January 12, 2014
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.