Mushroom Barley Soup Recipe
Total Time
1 hr 20 mins
Prep Time
10 mins
Cook Time
1 hr 10 mins
Rating
4.54 out of 5 stars
(111)
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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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Remove the bay leaves before serving. Add salt and pepper to taste. Serve hot.
Step 5
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Chef's notes
Soup is a very comforting and satisfying meal. Soup can also be one of the healthiest and most enjoyable meals you eat if you do it at home. Most canned soups are high in sodium and fat, but when you make it yourself, you are 'in charge' and can create a very healthy soup.
I love making big batches of soup so we can enjoy leftovers during the week. I also like to freeze smaller portions for quick lunch or dinners when our schedules are busy.
