Mushroom Barley Soup

Mushroom Barley Soup
Photo by Petrina Tinslay

Ingredients

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

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

Variations on Mushroom Barley Soup

  • Mushroom Barley Soup
    • 2 celery ribs
    • 2 carrots
    • 2 tablespoons tomato paste
    • fresh flat-leaf parsley
    • 1 1/2 teaspoons salt
    • 1/3 cup quick-cooking barley
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  • Mushroom Barley Soup
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    • 1/2 cup pearl barley
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    • 1/2 teaspoon salt
    • 1 tablespoon olive oil
    • 1 (12-ounce) package pre-sliced button mushrooms
    • 2 garlic cloves, minced
    • 1 1/2 cups boiling water
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  • Mushroom Barley Soup
    • 1/2 teaspoon dried thyme
    • 1 tablespoon soy sauce
    • 1/4 cup olive oil
    • 6 garlic cloves
    • 1 cup water
    • 1/3 cup fresh parsley leaves
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