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Barley, Lentil and Mushroom Soup

Diana Hagewood Smith
  • 90 minutes
  • Serves 8

INGREDIENTS

1/4 cup

olive oil

1

medium onion, chopped

1

stalk celery, chopped

2

carrots, chopped

3/4 cup

pearl barley

3/4 cup

dry brown lentils

1/3 cup

dried porcini mushrooms, rinsed

2 qt

low-sodium beef broth

1/4 tsp

dried thyme

1 tsp

dried parsley

1/4 tsp

freshly ground black pepper

1

bay leaf

4 cups

sliced button mushrooms

1 tbsp

dry sherry (optional)