Mushroom Barley Soup

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Mushroom Barley Soup

Thick, hearty, and nutritious.

Prep: 5 min Total: 30 min.

Ingredients

1 cup pearled barley

4 cups chicken broth

1 carrot, chopped

2 celery stalks, chopped

1/2 onion, chopped

1 garlic clove

2 tsp and 2 tblsp olive oil

4 cups mushrooms of your choice, cut in quarters

1/2 cup cream

salt and pepper

Set your rice cooker to Sauté-Then-Simmer™ and sauté the carrot, onion, celery and garlic in 2 teaspoons of olive oil for 5 minutes.

Add the barley and 2 cups of broth. Close the lid and set to Brown Rice. When the cooking cycle has ended, remove the cooked barley and vegetable mix from your rice cooker and set aside.

Using Sauté-Then-Simmer™, brown mushrooms in batches with remaining olive oil. Add the remaining stock and your barley vegetable mixture to the inner pot and bring to a simmer.

Season with salt and pepper and add cream right before serving.

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