Mushroom Vegetable Barley Soup

Mushroom Vegetable Barley Soup Recipe

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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

How to Make Mushroom Vegetable Barley Soup


  • 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.

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About Mushroom Vegetable Barley Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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