Recipe information
Ingredients for - Mushroom Barley Soup
2. 6 sprigs fresh thyme, leaves removed, or 1 tsp. dried thyme -
3. 1 lb. Mushrooms, sliced -
6. 2 large carrots, chopped -
10. 1/2 c. barley -
11. 32 oz. vegetable broth -
How to cook deliciously - Mushroom Barley Soup
1. Stage
In a large pot or Dutch oven over medium heat, melt butter. Add thyme and mushrooms and cook until edges turn golden, 2 to 3 minutes. Add garlic, onion, carrots, and celery and season with salt and pepper; cook 10 minutes.
2. Stage
Add barley and broth and bring to a boil, then reduce heat and simmer, 25 minutes. (Barley should be tender and begin to thicken the soup.) Serve with parsley.
