Mushroom Barley Soup

By Yogadiva

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced small
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper
• 10 ounces button mushrooms, trimmed and sliced
• 4 cups chicken or vegetable broth
• 1 ounce dried sliced shiitake mushrooms
• 1 cup quick-cooking barley

Details

Servings 6
Preparation time 20mins
Cooking time 50mins
Adapted from marthastewart.com

Preparation

Step 1

In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.