Mushroom Barley Soup

By margiekyle

Ingredients

• 2 tbsp. butter
• 6 sprigs fresh thyme, leaves removed, or 1 tsp. dried thyme
• 1 lb. Mushrooms, sliced
• 2 garlic cloves, 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. chopped fresh parsley

Preparation

Step 1

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 1 teaspoon salt and 1/2 teaspoon black pepper. Cook 10 minutes.
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.