Mushroom Barley Soup

Mushroom Barley Soup
Photo by Petrina Tinslay

Ingredients

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

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
    • 1/2 pound fresh shiitakes
    • 1/4 ounce dried porcini
    • 1 3/4 cups low-sodium fat-free beef broth
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  • Mushroom Barley Soup
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    • 2 large carrots
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    • 2 cups finely chopped onion (about 1 medium)
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
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  • Mushroom Barley Soup
    • 5 cups chicken broth
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    • 1/2 teaspoon dried rosemary
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