Mushroom Barely Soup With Roasted Brussels Sprouts


Photo: Serena Norr
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Ingredients

6 cups of water
2 cups of barley
1 package of mushrooms, cut up
3 cloves of garlic, minced
1 cup of brussel sprouts, cut up
2 stalks of celery, cut up
1 leek, cut up
2 carrots, cut up
3 bay leaves
1/4 teaspoon of rosemary (for roasting)
celery salt
pepper

Preparation

1
Add water to pot and let boil, along with the minced garlic.
2
Pre-heat the oven to 350 degrees. Cut up the brussel sprouts and drizzle them with olive oil, rosemary and salt and pepper. Add them to a baking sheet or alumium foil, cover and place in the oven for 45 minutes.
3
Cut up the leeks, carrots and celery and add them to the pot. Along with the bay leaves, salt and pepper. Cover.
4
Add the barley and the brussel sprouts, when ready.
5
Cut up the mushrooms and add to the pot. Let cook for another 30 minutes. Tasting periodically.
.

Yield:

5.0 servings

Added:

Wednesday, November 3, 2010 - 5:42am

Creator:

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