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Mushroom Barley Soup with Mini Meatballs
Ingredients
  • 4 cups beef stock or low-sodium broth
  • 1 cup water
  • ½ cup pearled barley
  • 1 large thyme sprig
  • Salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pound mixed wild and cultivated mushrooms (stemmed and thinly sliced; or ¾ presliced)
  • 1 large shallot (finely chopped)
  • 2 tablespoons chopped flat-leaf parsley
  • Sour cream (for serving; optional)
Steps
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