Shiitake Mushroom & Barley Soup

Garlic, fresh ginger, and beef broth make this Shiitake Mushroom & Barley Soup a delightful and savory meal.

Shiitake Mushroom & Barley Soup

2015-11-03 22:06:13

Makes 6 to 8 servings

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Ingredients

1. 2 tablespoons unsalted butter
2. 1 cup chopped onion
3. 1 cup chopped carrot
4. 1 cup chopped celery
5. 2 pounds fresh shiitake mushrooms, stemmed and sliced
6. 2 cloves garlic, minced
7. 2 teaspoons grated fresh ginger
8. 2 (32-ounce) cartons beef broth
9. 4 cups water
10. 1 cup pearl barley
11. ½ cup low-sodium soy sauce
12. 1 teaspoon salt
13. ½ teaspoon ground black pepper
14. 6 green onions, thinly sliced

Instructions

1. In a large stockpot, melt butter over medium heat. Add onion, carrot, and celery, and cook for 10 to 12 minutes or until tender. Stir in mushrooms, garlic, and ginger; cook for 1 to 2 minutes or just until fragrant. Stir in broth and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 hour. Stir in green onion just before serving.

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