Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 1 serving
Ingredients: 1 cup barley; 1 tablespoon olive oil; 1 large yellow onion; 2 cloves garlic; 2 carrots; 2 celery stalks; 1 16 oz package of white button mushrooms, sliced; 3 15 ounce cans low sodium vegetable broth; 1 cup water; 2 bay leaves; 2 tablespoons fresh thyme; salt and pepper

User Reviews

4.5

333 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Course
Soup
Cuisine
American, Vegetarian

Mushroom Barley Soup

Iris Warren

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This healthy and hearty soup is easy to make and is perfect for a cold day!

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Ingredients

1 cup barley
1 tablespoon olive oil
1 large yellow onion chopped
2 cloves garlic minced
2 carrots peeled and diced
2 celery stalks diced
1 16 oz package of white button mushrooms, sliced
3 15 ounce cans low sodium vegetable broth
1 cup water
2 bay leaves
2 tablespoons fresh thyme minced
salt and pepper to taste

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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.