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Heat oil in a large pot and add in the mushrooms, onion, celery and carrots. Sweat until the vegetables start to soften; approximately 5-8 minutes. Stir in the flour, then add the vegetable broth ...
Get the recipe: Mixed-Up Mushroom Barley Soup. Related: 100 Best Fall Soup Recipes. Mushroom Pappardelle. Steve Giralt. Joe Bastianich's mushroom pappardelle recipe hits all the right notes ...
Mushroom Barley Soup. This vegetarian soup is extra hearty thanks to the barley and is full of mushrooms and other vegetables. Coriander, smoked paprika, and cumin give it an earthy depth of ...
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Working in batches, puree the soup in a food processor. Return the soup to the pot, season with salt and pepper and keep warm. In a saucepan, bring the remaining 1/4 cup of cream to a boil. Remove from the heat; whisk until frothy. Ladle the soup into bowls, top with the frothed cream, garnish with the dill and portobello gills and serve.
Mixed-Up Mushroom Barley Soup. iStock. This soup has a mix of different mushrooms, veggies and barley. Don’t cook barley for more than 30 minutes, or it will open too much and become mushy. For ...
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Get the Recipe: Crock Pot Mushroom Barley Soup. The Magical Slow Cooker. A healthy meal that reminds you of fall with every bite! Get the recipe: Crock Pot Butternut Squash Soup.
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