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mushroom vegetable barley soup

Ingredients For mushroom vegetable barley soup

  • 3 Tbsp
    olive oil
  • 1/4 tsp
    nutmeg
  • 96 oz
    canned chicken broth
  • 5
    medium carrots
  • 4
    celery stalks
  • 1/2 c
    barley, dry
  • 1 lb
    fresh mushrooms
  • 1/2
    bay leaf
  • 1/2 tsp
    thyme, ground
  • 1.5 Tbsp
    garlic clove, minced
  • 2 c
    onion, chopped
  • 2 Tbsp
    fresh parsley

How To Make mushroom vegetable barley soup

  • 1
    Clean and quarter the fresh mushrooms.
  • 2
    Cut celery and carrots into 1/2 inch pieces.
  • 3
    Place oil in a large pot.
  • 4
    Add chopped onions; cook over low heat for about 10 minutes until wilted.
  • 5
    Add garlic, thyme and bay leaf.
  • 6
    Add mushrooms and cook for 20 minutes over medium heat, stirring.
  • 7
    Add the barley, celery, carrots and broth.
  • 8
    Season with salt and pepper to taste and the nutmeg.
  • 9
    Bring to a boil, reduce heat to medium low and simmer 25 to 30 minutes or until barley and vegetables are tender.
  • 10
    Skim off any foam that rises to the top.
  • 11
    Remove bay leaf.
  • 12
    Stir in the parsely just before serving piping hot.
  • 13
    Clean mushrooms with damp towel never wash in water.

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