Lisa Yarde
Mushroom Barley Soup
This healthy and hearty soup is easy to make and is perfect for a cold day..
Servings: 4
Ingredients
- 1 cup Barley
- 1 tbsp Olive Oil
- 1 Yellow Onion
- 2 Garlic Cloves
- 2 Carrots
- 2 Celery Stalks
- 16 oz Button Mushrooms
- 45 oz Low Sodium Vegetable Broth
- 2 Dried Bay Leaves
- 2 tbsp Thyme, Minced
- 1 tsp Salt
- 1 tsp Black Pepper, Freshly Ground
Instructions
- In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
- Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.
