Mushroom and Barley Soup

I just love this recipe…Was inspired by the Green Market with their large Portabella Mushrooms. The flavor of the dish is very rustic and earthy…and the aroma is very comforting. A perfect recipe for Fall. I cook this soup in my crockpot. It slowly cooks all the vegetables and really brings out the flavors of the herbs.

4 stalks of celery

4 carrots

1 large onion

4-5 galric cloves

4-5 large portabella mushrooms

3 cups of fat free chicken broth

1 cup fat free beef broth ( or use beef bouillon cube and add in additional cup of water)

2 cups water

1 bay leaf

2 tbsp Italian Seasoning

salt and pepper

2 tbspn olive oil

1-2 inches sprig of fresh Rosemary

1 cup of uncooked Barley

Chop up all the vegetables except for mushrooms. Place in food processor or blender and pulse till vegetables are small bits..not pureed. Heat olive oil in pan and add vegetables. Cook for about 5 minutes. Season with salt and pepper. Slice and dice mushrooms and add to pan, mix well and cook for about 2mins. Place all the vegetables into the crock pot and turn on low. Add in broth, water and spices. Stir well. Add in barley as well, mix. Place  bay leaf and Rosemary sprig to the top. Cook on low for 6-8 hours. Remove the bay leaf and rosemary before serving. Top with freshly grated Parmesan cheese.

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