Mushroom Vegetable Barley Soup1
By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 3 Tbsp
- olive oil
- 2 c
- onion, chopped
- 1.5 Tbsp
- garlic clove, minced
- 1/2 tsp
- thyme, ground
- bay leaf
- 1 lb
- fresh mushrooms
- 1/2 c
- barley, dry
- celery stalks
- medium carrots
- 96 oz
- canned chicken broth
- 1/4 tsp
- 2 Tbsp
- fresh parsley
1Clean and quarter the fresh mushrooms.
2Cut celery and carrots into 1/2 inch pieces.
3Place oil in a large pot.
4Add chopped onions; cook over low heat for about 10 minutes until wilted.
5Add garlic, thyme and bay leaf.
6Add mushrooms and cook for 20 minutes over medium heat, stirring.
7Add the barley, celery, carrots and broth.
8Season with salt and pepper to taste and the nutmeg.
9Bring to a boil, reduce heat to medium low and simmer 25 to 30 minutes or until barley and vegetables are tender.
10Skim off any foam that rises to the top.
11Remove bay leaf.
12Stir in the parsely just before serving piping hot.
13Clean mushrooms with damp towel never wash in water.