Mushroom Barley Soup

By KDHarmon

Ingredients

• 1 cup barley
• 1 1/2 tablespoons olive oil
• 2 medium yellow onions, diced
• kosher salt and black pepper
• 1 large carrot, diced
• 2 celery stalks, diced
• 20 ounces button mushrooms, sliced
• 5 cups low-sodium vegetable or chicken broth
• 2 bay leaves
• 2 teaspoons fresh thyme leaves (about 8 sprigs)

Preparation

Step 1

In a medium-size pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 35 minutes.

Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook until the onions have softened, 5 to 7 minutes.


Add the carrot and celery and cook, covered, for 6 minutes more.


Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes.

Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes.

Stir in the cooked barley; remove and discard the bay leaves. If desired, season with additional salt and pepper.

Makes 4 servings.