Mushroom Barely Soup With Roasted Brussels Sprouts
By: Serena Norr
Published: Wednesday, November 3, 2010 - 5:42am

Ingredients




6 cups of water
2 cups of barley
1 package of mushrooms, cut up
3 cloves of garlic, minced
1 cup of brussel sprouts, cut up
2 stalks of celery, cut up
1 leek, cut up
2 carrots, cut up
3 bay leaves
1/4 teaspoon of rosemary (for roasting)
celery salt
pepper

Preparation

1 Add water to pot and let boil, along with the minced garlic. 2 Pre-heat the oven to 350 degrees. Cut up the brussel sprouts and drizzle them with olive oil, rosemary and salt and pepper. Add them to a baking sheet or alumium foil, cover and place in the oven for 45 minutes. 3 Cut up the leeks, carrots and celery and add them to the pot. Along with the bay leaves, salt and pepper. Cover. 4 Add the barley and the brussel sprouts, when ready. 5 Cut up the mushrooms and add to the pot. Let cook for another 30 minutes. Tasting periodically.