Mushroom Barley Soup

Photo by Petrina Tinslay

Ingredients

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

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Comments

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