Name: Barley Mushroom Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 6-8
Ingredients: 1 cup pearl barley, rinsed and drained; 2 tablespoons olive oil; 1 large onion, finely diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 pound mixed mushrooms (cremini, shiitake, portobello), sliced; 1 tablespoon fresh thyme leaves; 1 bay leaf; 8 cups vegetable or chicken broth; 2 tablespoons soy sauce; 1 tablespoon balsamic vinegar; Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped, for garnish

Instructions

Sauté the vegetables

Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften. Add the garlic and cook for another 30 seconds until fragrant.
Cook the mushrooms

Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they have released their moisture and begun to brown. This will develop their rich, earthy flavor.
Add barley and liquids

Stir in the rinsed barley, thyme, and bay leaf. Pour in the broth, soy sauce, and balsamic vinegar. Bring the mixture to a boil, then reduce heat to low and simmer, partially covered.
Simmer the soup

Let the soup simmer for 35-40 minutes, or until the barley is tender but still slightly chewy. Stir occasionally to prevent the barley from sticking to the bottom of the pot.
Season and serve

Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.

Barley Mushroom Soup

Ingredients

Instructions

Nutritional Information