2 Tablespoon butter
1 Cup thinly sliced leeks (white parts only) or chopped onion
1 Cup very thinly sliced carrots
4 Cup (8 ounces) prepackaged sliced mixed exotic mushrooms or crimini
or button mushrooms
3 1/2 Quart beef broth
1/2 Cup quick cooking barley
1 Tablespoon chopped fresh thyme leaves
1/4 Teaspoon freshly ground black pepper
1 Cup 2% low fat milk
1 (6 ounce) package Jones Canadian bacon slices, diced
Croutons (optional)
Directions:
Melt butter in a large saucepan over medium heat. Add leeks and
carrots; cook and stir 2 minutes. Add mushrooms; cook and stir 2
minutes. Add broth and barley; bring to a simmer. Cover; reduce heat
and simmer 12 to 14 minutes or until vegetables and barley are tender.
Stir in milk and Canadian bacon; heat through. Ladle into 4 shallow
bowls; top with croutons and additional fresh thyme or pepper, if
desired.
Makes 4 servings.
Not stellar, but pretty good. I used the dried exotic mushroom blend from Costco (maybe 1/3 of the package), and they worked very well in soup (those mushrooms are pretty bland, normally).
ReplyDeleteI didn't have any milk on hand, so I used some whole milk yogurt instead before serving, which was pretty good, so I could imagine the milk working well in the soup.