Cookbook:Mushroom Barley Bean Soup

Mushroom Barley Bean Soup
Category	Soup recipes
Servings	10
Difficulty

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Ingredients

• 10 cups (2400 ml) water
• 1 medium onion, chopped
• 8 oz (230 g) mushrooms, thickly sliced
• 1 cup (240 ml) white beans
• 1 cup (240 ml) barley
• 1–2 carrots, chopped
• 1–2 zucchini, chopped
• Vegetable or chicken soup mix or stock
• Salt
• Pepper

Procedure

1. Soak the beans for several hours and set aside.
2. In a large pot (the same one you'll make the soup in), sauté onion for about 3 minutes.
3. Add carrots and zucchini; sauté 5 minutes more.
4. Add mushrooms, and sauté until they release all their liquid.
5. Add the water, barley, beans, spices, and stock (or soup mix).
6. Cook for a few hours.

Notes, tips, and variations

• Mushrooms release a lot of liquid when cooking. You can add this liquid to the soup, as directed above, or boil it off to make more strongly flavored vegetables.
• Cubed meat can be added to this soup.