Ingredients
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1/2 teaspoon salt
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1 tablespoon olive oil
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1 onion, chopped
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2 celery ribs, chopped
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2 cups mushrooms, sliced
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2 garlic cloves, crushed
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3/4 cup pearl barley
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4 cups beef broth
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4 cups chicken stock
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1 bay leaf
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2 cups potatoes, cubed
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1 1/2 cups carrots, sliced
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1/4 cup fresh parsley
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1/2 cup grated cheese
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fresh ground pepper
Instructions
- In large saucepan, heat oil over medium heat; cook onion, celery and garlic about 3 minutes.
- Add mushrooms and cook another 3 minutes until softened; add barley and cook another minute.
- Add chicken and beef stock, bay leaves and pepper;bring to a boil.
- Lower heat to medium low; cover and simmer for 1 hour.
- Add potatoes, carrots and salt; return to a boil.reduce to medium low and simmer 30 minutes until vegetables are tender. Discard bay leaf; add parsley.
- Ladle into soup bowls and sprinkle on grated parmesan or cheddar cheese.