Mushroom Barley Soup

Mushroom Barley Soup
Photo by Petrina Tinslay

Ingredients

  • ½ teaspoon kosher salt
  • 1 large carrot, diced
  • ¼ teaspoon black pepper
  • 8 sprigs fresh thyme
  • Sourdough or other country bread, toasted (optional)
  • 20 ounces button mushrooms, sliced
  • 2 medium yellow onions, diced
  • + 5 more ingredients
    • 1 cup barley
    • 2 celery stalks, diced
    • 5 cups low-sodium chicken broth
    • 2 bay leaves
    • 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
    • 1/4 ounce dried porcini
    • 1/2 pound fresh shiitakes
    • 1 tablespoon olive oil
    • 2 celery ribs
    • 2 carrots
    • 2 tablespoons tomato paste
    • +8 other ingredients
  • Mushroom Barley Soup
    • 1 onion
    • 1/4 cup fresh parsley
    • 1 tablespoon fresh dill
    • 8 cups canned vegetable broth
    • 1/2 cup pearl barley
    • 2 tablespoons all purpose flour
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  • Mushroom-Barley Soup
    • 1 carrot
    • 14 cups chicken stock or canned low-salt chicken broth
    • 1 1/4 cups pearl barley
    • 1 pound fresh mushrooms
    • 2 celery stalks
    • 1 parsnip
    • +3 other ingredients
  • Mushroom-Barley Soup
    • 2 cups finely chopped onion (about 1 medium)
    • 1/2 cup uncooked pearl barley
    • 5 1/2 cups fat-free, less-sodium chicken broth
    • +7 other ingredients
  • Mushroom Barley Soup
    • 1/4 cup olive oil
    • 6 garlic cloves
    • 1 cup water
    • 1 tablespoon soy sauce
    • 8 carrots
    • 1 cup pearl barley
    • 1/2 teaspoon dried thyme
    • +7 other ingredients


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