Ingredients

The following ingredients have 4 Servings
  • 1 Large onion (chopped)
  • 3 Carrots (peeled and chopped)
  • 3 Sprigs of celery (chopped)
  • 8 oz of various mushrooms (I used cremini (portobello and shitake))
  • 2 - 19 oz cans of Cannellini beans (drained and rinsed)
  • 3 Quarts of chicken or vegetable stock (12 cups)
  • 1/4 cup of barley (uncooked)
  • 3 Tablespoons of celery leaves (chopped)
  • 2 tablespoons of fresh dill (chopped)
  • Salt + Pepper
  • 2 Teaspoons of olive oil

Instruction

  • In a large pot heat the olive oil over medium heat
  • Add the onions and cook until softened, 2-3 minutes. Add some salt and pepper
  • Add the carrots and celery. Cook for 2-3 minutes more
  • Add the mushrooms and cook until softened
  • Pour in the stock, the beans and the barley
  • Simmer the soup until beans have softened and barley is cooked. About 20 minutes
  • Add the herbs and cook for 2-3 minutes more
  • Check the seasoning and make the necessary adjustments