Mushroom Barley Soup

Photo by Petrina Tinslay

Ingredients

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

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 1/2 teaspoons salt
- 1 tablespoon olive oil
- 2 celery ribs
- fresh flat-leaf parsley
- 2 tablespoons medium-dry Sherry
- 2 tablespoons tomato paste
- +8 other ingredients
Mushroom Barley Soup
- 2 tablespoons all purpose flour
- 4 tablespoons butter
- 1 tablespoon fresh dill
- 8 cups canned vegetable broth
- 1 pound mushrooms
- 1 onion
- +3 other ingredients
Mushroom-Barley Soup
- 14 cups chicken stock or canned low-salt chicken broth
- 1 pound fresh mushrooms
- 4 garlic cloves
- 1 parsnip
- 2 celery stalks
- +4 other ingredients
Mushroom-Barley Soup
- 1/2 teaspoon salt
- 1 (12-ounce) package pre-sliced button mushrooms
- 1 1/2 cups boiling water
- 1/2 cup uncooked pearl barley
- +6 other ingredients
Mushroom Barley Soup
- 1 ounce dried shiitake mushrooms or other dried mushrooms such as porcini, morels, or chanterelles
- 1 cup pearl barley
- 8 carrots
- +11 other ingredients