Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tbsp. butter -; 6 sprigs fresh thyme, leaves removed, or 1 tsp. dried thyme -; 1 lb. Mushrooms, sliced -; 2 cloves garlic, minced -; 1 small onion, chopped -; 2 large carrots, chopped -; 2 celery stalks, chopped -; Kosher salt -; Freshly ground black pepper -; 1/2 c. barley -; 32 oz. vegetable broth -; 1/4 c. Freshly Chopped Parsley -

Ingredients for - Mushroom Barley Soup

1. 2 tbsp. butter

2. 6 sprigs fresh thyme, leaves removed, or 1 tsp. dried thyme

3. 1 lb. Mushrooms, sliced

4. 2 cloves garlic, minced

5. 1 small onion, chopped

6. 2 large carrots, chopped

7. 2 celery stalks, chopped

8. Kosher salt

9. Freshly ground black pepper

10. 1/2 c. barley

11. 32 oz. vegetable broth

12. 1/4 c. Freshly Chopped Parsley

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.