Mushroom Barley Soup

Photo by Petrina Tinslay

Ingredients

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

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

- 7 cups water
- 1/4 ounce dried porcini
- 1/2 pound fresh shiitakes
- 1 3/4 cups low-sodium fat-free beef broth
- 1 large leek
- +9 other ingredients
Mushroom Barley Soup
- 1 onion
- 2 large celery stalks
- 1/4 cup fresh parsley
- 4 tablespoons butter
- 2 large carrots
- 1 tablespoon fresh dill
- 1/2 cup pearl barley
- +2 other ingredients
Mushroom-Barley Soup
- 1 pound fresh mushrooms
- 3 tablespoons vegetable oil
- 1 carrot
- 1/3 cup dried shiitake mushrooms
- 1 1/4 cups pearl barley
- 2 celery stalks
- +3 other ingredients
Mushroom-Barley Soup
- 2 garlic cloves, minced
- 1/2 cup uncooked pearl barley
- 1 1/2 cups boiling water
- 1/2 teaspoon freshly ground black pepper
- +6 other ingredients
Mushroom Barley Soup
- 1/4 cup olive oil
- 1 cup water
- 2 pounds white mushrooms
- 3 medium onions
- 5 cups water
- 1/2 teaspoon dried thyme
- 1 cup pearl barley
- +7 other ingredients