Mushroom Vegetable Barley Soup Recipe

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Mushroom Vegetable Barley Soup

Kitchen Crew


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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


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.

About this Recipe

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