Mushroom Barley Soup

Mushroom Barley Soup
Mushroom Barley Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup barley

  • 1 1/2

    tablespoons olive oil

  • 2

    medium yellow onions, diced

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon black pepper

  • 1

    large carrot, diced

  • 2

    celery stalks, diced

  • 20

    ounces button mushrooms, sliced

  • 5

    cups low-sodium chicken broth

  • 2

    bay leaves

  • 8

    sprigs fresh thyme

Directions

In a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and 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 and cook for 5 minutes more. Remove and discard the bay leaves.

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