Failed. Massive failure.
It sounded like a good idea at the time.
It smelled good, and all the ingredients seemed good, but Chris and I could hardly get our dinners down, and the leftovers went down the disposal. I don't know what to tell you- except- please don't make this.
Quickest Mushroom-Barley Soup
adapted from Everyday Food (Oct. 2008)
- 1 tablespoon olive oil
- 8 ounces white mushrooms, trimmed and sliced (I used button mushrooms)
- 1 medium red onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- Coarse salt and ground pepper
- 4 1/2 cups canned reduced-sodium chicken or vegetable broth (I used homemade)
- 1 cup quick-cooking barley (Or regular barley cooked and then added to the soup)
- 1/4 cup fresh parsley, chopped (optional)
- 1 tablespoon lemon juice
- 1 chunk (1 ounce) Parmesan, shaved with a vegetable peeler (we used shredded)
- In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
- Add broth and 2 cups water to pan; bring to a boil over high. Reduce heat to a simmer; add barley, and cook until tender, about 10 minutes. (Or add cooked barley from another pot.) Remove soup from heat; stir in parsley and lemon juice. Serve garnished with Parmesan.