Mushroom Barley Soup

Mushroom Barley Soup
Photo by Petrina Tinslay

Ingredients

  • 2 bay leaves
  • 5 cups low-sodium chicken broth
  • 2 celery stalks, diced
  • 1 cup barley
  • 2 medium yellow onions, diced
  • 20 ounces button mushrooms, sliced
  • Sourdough or other country bread, toasted (optional)
  • + 5 more ingredients
    • 8 sprigs fresh thyme
    • ¼ teaspoon black pepper
    • 1 large carrot, diced
    • 1 ½ tablespoons olive oil
    • ½ teaspoon kosher salt

In a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cover and cook until the onions have softened, 5 to 7 minute...

View full recipe at My Recipes

Comments

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