Mushrooms Peas, Bean and Barley Soup

– serves 10 to 12 –

The Best Home Cooking


2 tablespoons corn, or canola oil
1 medium onions, chopped
1 cup sliced button mushrooms
1 large carrot, peeled and grated
2 ribs celery, chopped diced
3/4 cup barley
3/4 cup dried baby lima beans
3/4 cup split peas (green, yellow, or mixed)
1 ounce dried mushrooms, coarsely crumbled and soaked in 2 cups water
8 cups (or more) chicken soup. 2 boxes

2 cups (or more) water

1 teapoon salt and 1/4 teaspoon freshly ground black pepper

. In a large pot, heat the oil over medium-high heat; sauté the onions and mushrooms until tender and beginning to brown, 8 to 10 minutes.
2. Grate the carrot into the pot, Add the celery. Sauté vegetables 3 to 4 minutes more.
3. Add the barley, lima beans, split peas, dried mushrooms, broth, and water.
4. Bring to a boil, then partially cover the pot; reduce heat to low so the soup simmers gently. Cook at a slow, steady simmer for about 1 1/2 hours, until the lima beans and barley are tender and the split peas have dissolved. After about 45 minutes, add the salt and pepper.
5. At the end of cooking, add a little more water or chicken soup, as necessary, to bring the soup to a thickness you like. Then taste and adjust the salt and pepper. Serve hot.

Notes: The soup can be kept refrigerated, tightly covered, for several days or frozen for several months. Reheat gently, stirring frequently, thinning it out with water and adding more salt and pepper as needed.