mushroom vegetable barley soup

Name: Mushroom Vegetable Barley Soup
Ingredients: 3 tablespoon(s) olive oil; 2 cup(s) onion, chopped; 1.5 tablespoon(s) garlic clove, minced; 1/2 teaspoon(s) thyme, ground; 1/2 - bay leaf; 1 pound(s) fresh mushrooms; 1/2 cup(s) barley, dry; 4 - celery stalks; 5 - medium carrots; 96 ounce(s) canned chicken broth; 1/4 teaspoon(s) nutmeg, ground; 2 tablespoon(s) fresh parsley

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Ingredients

3 tablespoons olive oil
2 cups onion, chopped
1.5 tablespoons garlic clove, minced
1/2 teaspoon thyme, ground
1/2 bay leaf
1 pound fresh mushrooms
1/2 cup barley, dry
4 celery stalks
5 medium carrots
96 ounces canned chicken broth
1/4 teaspoon nutmeg, ground
2 tablespoons fresh parsley

How To Make mushroom vegetable barley soup

Step 1

Clean and quarter the fresh mushrooms.

Step 2

Cut celery and carrots into 1/2 inch pieces.
Step 3

Place oil in a large pot.
Step 4

Add chopped onions; cook over low heat for about 10 minutes until wilted.
Step 5

Add garlic, thyme and bay leaf.
Step 6

Add mushrooms and cook for 20 minutes over medium heat, stirring.
Step 7

Add the barley, celery, carrots and broth.
Step 8

Season with salt and pepper to taste and the nutmeg.
Step 9

Bring to a boil, reduce heat to medium low and simmer 25 to 30 minutes or until barley and vegetables are tender.
Step 10

Skim off any foam that rises to the top.
Step 11

Remove bay leaf.
Step 12

Stir in the parsely just before serving piping hot.
Step 13

Clean mushrooms with damp towel never wash in water.
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