[Orominuialwen]

The original recepie for this comes from La Bonne Soupe Cookbook, but it has been adapted somewhat by my father.
Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 stalks celery, thinly sliced
• 3 large carrots, thinly sliced
• 1 pound fresh mushrooms, sliced
• 1/2-3/4 pounds diced chicken, lamb, beef, or pork
• 1 cup pearled barley
• 2 1/2 quarts low sodium beef or chicken broth

Directions

1. Heat oil in a large saucepan or Dutch oven over medium-low heat
2. Add onion and cook, uncovered, over medium heat until wilted and translucent, about 3-4 minutes
3. Add celery and carrot and cook just until the vegetables start to soften, about 4-5 minutes.
4. Add the meat and cook, stirring until it starts to lose its color, about 3-4 minutes.
5. Add sliced mushrooms and cook, stirring, about 3 minutes, just until they start to exude their juices.
6. Pour in broth, add barley, and bring to a boil.
7. Reduce heat to medium-low, cover partially, and simmer for about 90 minutes.
8. Add salt and pepper to taste and serve!

**Note: For vegetarian soup, leave out the meat and use vegetable broth instead of beef or chicken. For the chicken/beef broth, instead of making your own, you can use the paste-like broth base that comes in jars.


Hope you enjoy this recipe!