1. In large saucepan, heat oil over medium heat; cook onion, celery and garlic about 3 minutes. 2. Add mushrooms and cook another 3 minutes until softened; add barley and cook another minute. 3. Add chicken and beef stock, bay leaves and pepper;bring to a boil. 4. Lower heat to medium low; cover and simmer for 1 hour. 5. Add potatoes, carrots and salt; return to a boil.reduce to medium low and simmer 30 minutes until vegetables are tender. Discard bay leaf; add parsley. 6. Ladle into soup bowls and sprinkle on grated parmesan or cheddar cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
