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Mushroom Barley Soup presented by 1800 Devonfield Inn, an English Country Estate Email this page to a Friend
Ingredients:

1/2 stick butter
1 lb. mushrooms
3 large carrots
2 large celery stalks
1 onion medium
1/2 package pearl barley
2 T flour
8 C. vegetable broth (canned)
1/4 C chopped parsley
1-2 T fresh dill

Cut carrots, onions, celery and mushrooms in 1/4" pieces, season with salt and pepper. Melt butter in pot add vegetables and cook on medium for 15 to 20 minutes, stirring occasionally. Add barley and stir 5 minutes. Add flour and stir 2 minutes. Add vegetable broth, and cook on med - low for 1 hour. Add parsley and dill, cook 10 minutes and serve.

1800 Devonfield Inn, an English Country Estate
Lee (Berkshires), Massachusetts
Centrally located, yet a world apart,set on a 32 acre pastoral meadow, with rolling tapestry of the Berkshire Hills beyond. 		Devonfield, located in the quaint town of Lee, Massachusetts, is an exquisite country bed and breakfast nestled in the heart of the Berkshires overlooking pastoral meadows and graceful Birch trees.
Click here for pictures and information about the inn.
More 1800 Devonfield Inn, an English Country Estate Recipes: Blintz Souffle | Orange Yogurt Pancakes | Farmer's Casserole | Creme Brulee French Toast
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