Mushroom Barley Soup

Photo by Petrina Tinslay

Ingredients

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

- 1/4 ounce dried porcini
- 1/2 pound fresh shiitakes
- 1 3/4 cups low-sodium fat-free beef broth
- 1 large leek
- 7 cups water
- +9 other ingredients
Mushroom Barley Soup
- 2 large carrots
- 2 large celery stalks
- 1/4 cup fresh parsley
- 1 onion
- 1 pound mushrooms
- 8 cups canned vegetable broth
- 1 tablespoon fresh dill
- +2 other ingredients
Mushroom-Barley Soup
- 3 tablespoons vegetable oil
- 3 cups onions
- 1 carrot
- 1/3 cup dried shiitake mushrooms
- 2 celery stalks
- 1 parsnip
- 4 garlic cloves
- +2 other ingredients
Mushroom-Barley Soup
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup uncooked pearl barley
- 3 tablespoons minced fresh chives
- 1 tablespoon olive oil
- +6 other ingredients
Mushroom Barley Soup
- 5 cups chicken broth
- 1/2 teaspoon dried rosemary
- 1/2 cup medium-dry Sherry
- 1 tablespoon soy sauce
- 6 garlic cloves
- 3 medium onions
- +8 other ingredients