mushroom barley soup

Name: Mushroom Barley Soup
Prep time: 1 h
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil; 1 large onion, diced; 1 pound(s) fresh white mushrooms, sliced; 4 cup(s) carrots, diced or sliced to size you prefer; 4 clove(s) garlic, sliced lengthwise or smashed (peeled); 1 teaspoon(s) dried thyme or tarragon or oregano (your choice); - salt & pepper to taste; 8 cup(s) low sodium vegetable broth or organic or homemade chicken broth; 1 cup(s) pearl barley, uncooked; 2 tablespoon(s) flat-leafed (italian) parsley

(1 RATING)

42 Pinches 1 Photo

Kathryn Hanna

Yorkville, NY

Updated on Jan 28, 2013

I love taking recipes from magazines and improving them to suit my taste. This past week was extremely cold here in NJ so I was inspired to create some comfort food that would last the week.....it turned out to get better every day!

Rate

prep time 1 Hr

cook time 1 Hr

method Stove Top

yield 8-10 servings

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 pound fresh white mushrooms, sliced
4 cups carrots, diced or sliced to size you prefer
4 cloves garlic, sliced lengthwise or smashed (peeled)
1 teaspoon dried thyme or tarragon or oregano (your choice)
- salt & pepper to taste
8 cups low sodium vegetable broth or organic or homemade chicken broth
1 cup pearl barley, uncooked
2 tablespoons flat-leafed (italian) parsley

How To Make mushroom barley soup

Step 1

Rinse the Barley and cook in a separate pot for about an hour. Drain well and hold it off to the side. (Some recipes say to add the uncooked barley to your soup and cook it all together. I don’t like the starchiness and the broth will be cloudy. Depends on your preference).

Step 2

Heat the oil in a large skillet over medium-high heat. Sauté the onion and garlic until lightly caramelized. Add the carrots and continue to sauté until carrots soften. Add the Salt, pepper and herb of choice. Take this mix of vegetables and add to a stock pot. Cover with the broth of your choice (Chicken or vegetable).
Step 3

In a separate pan, sauté the mushrooms until softened and then add them to the broth mix. Add the cooked barley to the pot and simmer, partially covered cook it all together for about 30 minutes. Top with the chopped flat-leaf parsley before serving.
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