Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 tablespoon olive oil -; 1 medium onion, chopped -; 1 medium carrot, chopped -; 1 celery rib, chopped -; 16 ounces sliced baby portobello mushrooms -; 3 garlic cloves, minced -; 1 teaspoon salt -; 1/2 teaspoon dried thyme -; 1/2 teaspoon pepper -; 6 cups reduced-sodium vegetable broth -; 1 cup medium pearl barley, rinsed -; 1/2 cup sprigs fresh parsley, stems removed, chopped -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Barley Soup

1. 1 tablespoon olive oil -

2. 1 medium onion, chopped -

3. 1 medium carrot, chopped -

4. 1 celery rib, chopped -

5. 16 ounces sliced baby portobello mushrooms -

6. 3 garlic cloves, minced -

7. 1 teaspoon salt -

8. 1/2 teaspoon dried thyme -

9. 1/2 teaspoon pepper -

10. 6 cups reduced-sodium vegetable broth -

11. 1 cup medium pearl barley, rinsed -

12. 1/2 cup sprigs fresh parsley, stems removed, chopped -

How to cook deliciously - Mushroom Barley Soup

1. Stage

In a Dutch oven or large sauce pot, heat the oil over medium heat. Add the onion, carrot and celery and cook until tender (about three to four minutes).

2. Stage

Add the mushrooms and cook until soft, about four to five minutes. Add the garlic, salt, thyme and pepper. Cook it for one minute longer.

3. Stage

Stir in the broth and barley. Bring to a simmer, cover and cook until the barley is tender. This takes around 30 to 35 minutes. Stir stirring occasionally. Garnish with parsley.