We love soup in the fall. This mushroom barley soup gave us another good option to throw into our soup rotation. We ate it with bok choy and chicken legs.
3 Tablespoons oil
1 medium onion, finely chopped
1 celery stalk, finely chopped
1-2 cups wood ear mushrooms, finely sliced
6 cups sliced white button mushrooms or other similar mushrooms
1/2 cup water
5 cups chicken broth
2 cups cooked barley (or substitute another kind of grain: rice, millet, etc.)
1 cup milk
freshly ground black pepper
Directions and Notes:
1. In a soup pot, heat the oil over medium heat. Add the onion and celery and saute until soft, 5-10 minutes.
2. Add the mushrooms and 1/2 cup water and saute the mushrooms for about 10 minutes until the mushrooms begin to wilt.
3. Add the chicken broth and cook at medium heat for 10-15 minutes until the mushrooms are very soft.
Note: You can mix this up by using different mushrooms… we can find several kinds in the market here and like them all! The wood ear mushrooms can have an earthy taste that not everyone enjoys, so you can substitute something for them or just omit them.