WILD MUSHROOM SOUP
In my opinion, mushrooms don't freeze well but you can home can this soup in pint jars without the barley for 70 minutes a 10 lbs pressure or quart jars for 75 minutes (15 pounds if over 1000 ft above sea level) This soup is lovely whether you make it fresh or preserve it for later!
Provided by Amy H.
Categories Vegetable Soup
Time 40m
Number Of Ingredients 10
Steps:
- 1. Clean Mushrooms thoroughly and coarsly chop them.
- 2. Heat olive oil in the bottom of a large Dutch oven over medium heat. Add onions and sute for 1 minute or until starting to soften. Add garlic and mushrooms, carrots and celery.
- 3. Saute until vegetables are just softened. Pour in Vegetable broth. Bring just to a boil. Turn down heat and simmer for 30 minutes, Add more broth during cooking if needed.
- 4. In last 5 minutes of cooking, add in instant barley or cooked barley. Simmer another 5 minutes.
- 5. Remove soup from heat and stir in fresh chopped parsley and salt & pepper to taste.
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Shoaib Magsi
[email protected]This soup is amazing! I can't wait to make it again.
hyper SOHAIL
[email protected]I'm not sure what I did wrong, but my soup turned out really watery. I think I might have added too much broth.
Al,Haseeb King
[email protected]This soup was a lot of work to make, and it didn't taste that great. I wouldn't recommend it.
Basant Patel
[email protected]I followed the recipe exactly, but my soup turned out too salty. I think I'll use less salt next time.
Andrea Belopavlovic
[email protected]This soup is a bit too rich for my taste. I think I'll try using less cream next time.
Zainab Sulaiman
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. It was very flavorful and creamy.
RAJA AHSAN ALI
[email protected]This soup is delicious! I especially love the smoky flavor from the roasted mushrooms.
Ihekwoaba Henry munachimso
[email protected]I made this soup for a party last weekend, and it was a huge success! Everyone loved it. I'm so glad I found this recipe.
danganronpa child
[email protected]This is my go-to soup recipe for fall and winter. It's so comforting and satisfying. I like to use a variety of wild mushrooms, and I always add a splash of white wine.
Raju Lopchan
[email protected]I love this soup! It's so easy to make, and it's always a hit with my family and friends. I usually add a little bit of extra garlic and thyme, and I also like to serve it with a side of crusty bread.
Mpumelelo Mdletshe
[email protected]This wild mushroom soup was incredible! The flavors were so rich and complex, and the texture was velvety smooth. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again and again.