Warm, earthy and indulgent, this simple mushroom barley soup tastes complex, but is ready in 30 minutes.
Instructions
1
Saute and simmer
2
In a large saucepan, heat the olive oil over medium heat. Add the mushrooms, carrots and onion, and cook for five to six minutes, stirring occasionally, until the vegetables are tender. Add the water and barley, and bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 12 to 15 minutes or until the barley is tender.
3
Make it creamy
4
In a small bowl, mix the flour, milk, salt and pepper until smooth. Add them to the soup and return it to a boil, stirring constantly. Continue simmering and stirring for 1 to 2 minutes or until the soup is thick and creamy.
5
Garnish the soup
6
Ladle the soup into bowls, and if desired, sprinkle it with chopped parsley and additional fresh ground pepper. Serve it with a side of good crusty homemade bread. Editor's Tip: For a thicker, creamier profile with a more luxurious and velvety mouthfeel, replace the milk with half-and-half cream or heavy cream and reduce the flour by 1/2 tablespoon.
