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–+ servings
hearty mushroom barley soup

Mushroom Barley Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 1 cup pearl barley
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 cups mushrooms sliced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 teaspoon dried thyme
  • 6 cups vegetable broth
  • 1 bay leaf
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Rinse the barley under cold water and set aside.
  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and minced garlic, sauté until onions are translucent.
  • Add sliced mushrooms, diced carrot, and diced celery, and cook for 5 minutes.
  • Stir in the rinsed barley and thyme, cooking for another 2 minutes.
  • Pour in the vegetable broth and add the bay leaf.
  • Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 40 minutes.
  • Remove the bay leaf and season with salt and pepper to taste.
  • Stir in chopped fresh parsley before serving.

Notes

To enhance the flavor of the soup, consider roasting the mushrooms before adding them to the pot, as this will impart a deeper, richer taste. Additionally, if you prefer a creamier texture, you can blend a portion of the soup and mix it back in. Adjust the seasoning to your preference, and feel free to add other herbs like rosemary or basil for different flavor profiles.
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