Ingredients:
4 tablespoons of unsalted butter, for sautéing
1 medium onion, thinly sliced
5 stalks of celery, coarsely chopped, with leaves
2 carrots, peeled and chopped
1 small yellow zucchini, chopped in ¼ circles
8 oz of baby bella mushrooms, thickly sliced
¼ cup of flat leaf parsley, coarsely chopped
¼ cup of chives, finely chopped
3 tablespoons of flour, for thickening
1 quart of chicken broth (or vegetable, if preferred)
2 cups of water
½ cup of whole barley
salt, pepper, dash of cayenne for kick
1 medium onion, thinly sliced
5 stalks of celery, coarsely chopped, with leaves
2 carrots, peeled and chopped
1 small yellow zucchini, chopped in ¼ circles
8 oz of baby bella mushrooms, thickly sliced
¼ cup of flat leaf parsley, coarsely chopped
¼ cup of chives, finely chopped
3 tablespoons of flour, for thickening
1 quart of chicken broth (or vegetable, if preferred)
2 cups of water
½ cup of whole barley
salt, pepper, dash of cayenne for kick
Preparation:
In a large pot, melt 2 tablespoons of the butter, sauté onions until translucent. Then add carrots, celery, and squash, sauté for a few minutes, then add remaining butter and the sliced mushrooms. When vegetables are soft, add parsley, chives, salt, pepper, cayenne (if desired) and flour, stirring constantly. When mixed well, add water, and pour in chicken broth. Bring to a boil, and add barley. Cover, and simmer for 1 hour, and enjoy.
Serves 4-6.
Serves 4-6.
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| organic onions, turning roots farm. |
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| organic celery, kimberton whole foods. |
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| organic garlic, kimbterton whole foods. |
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| organic yellow zucchini, kimberton whole foods. |
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| organic carrots, turning roots farm. |
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| organic mushrooms, kimbterton whole foods. |
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| organic whole barley, kimberton whole foods. |
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| organic chicken broth, homemade. |
