Ingredients:
1 lb large Portabella Mushrooms cut into chunks
1 cup Barley
4 cups Chicken Stock
1 / 4 cup heavy cream or sour cream
Garnish:
2 hard boiled eggs (sliced carefully to keep yolk intact)
2 tablespoons snipped chives.
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6 Quart Cast Iron Enamel
Covered Dutch Oven
with Self-Basting Lid (Teal)
Zelancio Cookware
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Directions:
1. Simmer the barley in the stock for 30 minutes.
2. Add the large chunks of portabella mushroom and simmer for another 30 minutes.
Reserve a few chunks of the mushroom for garnish.
3. when the barley is very tender , puree with immersion blender , blender or food processor.
4. Add the cream or sour cream, more if you like a thinner texture. You can also add a bit of water instead.
5. Top with Sliced hard boiled egg and snipped chives
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