Herbed Mushroom Barley Soup

Ingredient

• 3 tablespoons Crisco® Butter Shortening
• 1 1/2 cups chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 teaspoons minced garlic
• 1 1/2 pounds sliced mushrooms
• 3 1/2 quarts chicken broth
• 1 1/2 cups quick-cooking barley, prepared according to package instructions
• 1/4 teaspoon ground nutmeg
• 1 teaspoon dried thyme
• 1 tablespoon fresh dill
• 2 tablespoons fresh parsley
• Salt and pepper to taste

Preparation

1. MELT shortening in Dutch oven or large saucepan. Add onion, carrots, celery and garlic. Sauté until tender. Add mushrooms. Cook just until soft.
2. ADD broth, cooked barley, nutmeg and thyme. Bring to a boil. Simmer 30 minutes. Stir in dill and parsley. Season with salt and pepper. Serve.