Mushroom Barley Soup


Beef Bones

3-4 Carrots

3 – 4 Celery Sticks

1 lb. Chicken Giblets (optional)

5 qt. Water

2 T Salt

1 t Pepper

4 T Oil

1 ½ C Barley

2 C Sliced Mushrooms

1 ½ C Chopped Onion


Clean carrots, celery, bones and chicken. Add all in water, with salt and pepper. Bring to boil. Reduce heat and simmer for 2-3 hours. Skim.

Sauté ½ barley in oil with chopped onion until barley crackles and onion is glossy. Add mushroom and sauté further. Add remaining barley and remaining vegetables. Add all to soup and cook until barley is tender.

Created by: Toni Karoll ‘OBM, Chicago, IL