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This soup is really yummy! I always make it on those cold rainy days when we are trapped inside. Very hearty and filling!
1 tablespoon Gefen Olive Oil
2 large onions, diced
3 stalks celery, chopped
3 cloves garlic, minced
3 carrots, diced
2 cups fresh mushrooms, sliced ( I use one package regular mushrooms and one package baby bella.)
1/2 cup barley
salt, to taste
black pepper, to taste
1 and 1/2 teaspoons dried basil
8 cups hot water (with some soup mix) or chicken broth
2 tablespoons chopped fresh dill or 6 cubes Dorot Gardens Frozen Dill
2 tablespoons chopped fresh parsley or 6 cubes Dorot Gardens Frozen Parsley
Sauté onion, celery, garlic, and mushrooms. Add carrots and sauté a little longer. Add two to three tablespoons waters so it doesnt stick.
Add hot water, basil, salt and pepper, and barley. Bring to a boil and then simmer one hour. Add parsley and dill and boil a drop longer.
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Absolutely delicious! Favorite soup!