Name: Barley, Lentil and Mushroom Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - ¼ cup; Onion, chopped - 1 medium; Celery, chopped - 1 stalk; Carrots, chopped - 2; Pearl barley - ¾ cup; Dry brown lentils - ¾ cup; Dried porcini mushrooms, rinsed - ⅓ cup; Low-sodium beef broth - 2 quarts; Dried thyme - ¼ teaspoon; Dried parsley - 1 teaspoon; Freshly ground black pepper - ¼ teaspoon; Bay leaf - 1; Sliced button mushrooms - 4 cups; Dry sherry (Optional) - 1 tablespoon

Ingredients for - Barley, Lentil and Mushroom Soup

1. Olive oil ¼ cup

2. Onion, chopped 1 medium

3. Celery, chopped 1 stalk

4. Carrots, chopped 2

5. Pearl barley ¾ cup

6. Dry brown lentils ¾ cup

7. Dried porcini mushrooms, rinsed ⅓ cup

8. Low-sodium beef broth 2 quarts

9. Dried thyme ¼ teaspoon

10. Dried parsley 1 teaspoon

11. Freshly ground black pepper ¼ teaspoon

12. Bay leaf 1

13. Sliced button mushrooms 4 cups

14. Dry sherry (Optional) 1 tablespoon

How to cook deliciously - Barley, Lentil and Mushroom Soup

1 . Stage

Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.

2 . Stage

Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.