This is a great hearty soup full of robust flavors that will warm your soul! The kit includes all dry ingredients and recipe card, No guess work. Gluten-Free.
Need - (1/4) cup Olive Oil, (1) Medium chopped Celery stalk, (2) chopped Carrots, (3/4) cup Pearl Barley, (3/4) cup dry brown Lentils, (1/3) cup rinsed Porcini mushrooms, (2) quarts low-sodium beef (or vegetable) Broth stock, (4) cups button Mushroom and Recipe kit. *Salt and Pepper to taste* Optional: Dry Sherry
1st) Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are soft, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
2nd) Pour in the beef broth and Recipe kit (adding both packages). Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Optional: Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.
*Serve with Sourdough bread*