Barley-shiitake Mushroom Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Dry shiitake mushrooms,
2 large: Yellow onions,
6 Stalks: celery,
6: Carrots,
1 package: Quaker Quick Barley,
8 cup: Water,
2 tbsp: Michelles Chicken Style,
Seasoning,
1 tsp: Salt or to taste,
Directions:
Rinse the shiitake mushrooms and set them aside to soak in plenty of
water. They will need about an hour to soak. Chop the onions, celery,
and carrots. Put the vegetables and Michelles seasoning in a large
stock pot with the water. When the mushrooms are soft, snip them into
smaller pieces (approx. a square inch each) and drop them in the pot.
Bring the pot to a boil, turn down to simmer. Cook until the carrots
just start to soften. Add barley and simmer for another 10-15
minutes. Taste the broth occasionally while cooking, add salt to
taste and more of Michelles seasoning if needed.
Source from luhu.jp
water. They will need about an hour to soak. Chop the onions, celery,
and carrots. Put the vegetables and Michelles seasoning in a large
stock pot with the water. When the mushrooms are soft, snip them into
smaller pieces (approx. a square inch each) and drop them in the pot.
Bring the pot to a boil, turn down to simmer. Cook until the carrots
just start to soften. Add barley and simmer for another 10-15
minutes. Taste the broth occasionally while cooking, add salt to
taste and more of Michelles seasoning if needed.
Source from luhu.jp