Mushroom Barley Soup

• Produce

  • 1 lb Baby bella mushrooms, fresh
  • 1/4 cup Carrots
  • 1/4 tsp Thyme, dried
  • 1/2 White onion

• Canned Goods

  • 2 cups Beef broth

• Pasta & Grains

  • 3/4 cup Barley, quick-cooking

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 3 cups 2% milk
  • 1 tbsp Butter, unsalted

Found on pumpkinnspice.com

Description

Ingredients

• 1 tablespoon unsalted butter
• 1/4 cup diced carrots
• 1/2 white onion, diced
• 1 pound fresh, baby bella mushrooms, sliced
• 1/4 teaspoon dried thyme
• 2 cups beef broth
• 3/4 cup quick-cooking barley
• 2 tablespoons all-purpose flour
• 3 cups 2% milk
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a medium soup pot or saucepan, heat butter over medium heat until melted. Add carrots, onions, and mushrooms. Sauté until tender, for about 5 minutes.
• Add dried thyme, beef broth, and barley and bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, or until barley is tender.
• While soup is simmering, whisk flour, milk, salt and pepper in a small bowl until smooth.
• Stir flour mixture into soup and return to a boil.
• Stir constantly and cook for 3-4 minutes, or until thickened.
• Remove from heat and serve immediately.
• Enjoy!