Creamy Mushroom Barley Soup
—Not On Website, Soup
Ingredients
1 lb baby bella mushrooms, sliced
3 carrots, diced
3 celery stalks, diced
1 small yellow onion, diced
2 cloves garlic, minced
4 cups beef broth
4 cups milk
2 tbsp cornstarch
2 tsp dried thyme
1 tsp lemon pepper
2 beef bouillon cubes
¼ cup butter
1 cup quick cooking barley
salt and pepper
Directions
In a large stock pot, heat butter over medium heat.
Add mushrooms, onions, carrots and celery.
Saute' for about 7 minutes, until tender.
Add beef broth, bouillon, thyme, barley and black pepper.
Stir to combine. Increase heat to high and bring to a boil.
Reduce heat to simmer, cover and cook for about 15 minutes until barley is tender.
In a large bowl whisk together cornstarch and milk.
Add milk mixture, lemon pepper and salt to soup.
Increase heat back to boiling.
Stirring constantly, boil for a few minutes until slightly thickened.
Reduce heat to low and cook for 10 more minutes to allow flavors to develop.