Mushroom Barley Soup

Photo by Petrina Tinslay

Ingredients

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

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Comments

Variations on Mushroom Barley Soup

- 2 celery ribs
- 2 carrots
- 2 tablespoons tomato paste
- fresh flat-leaf parsley
- 1 1/2 teaspoons salt
- 1/3 cup quick-cooking barley
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- 2 tablespoons all purpose flour
- 1 onion
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- 1 tablespoon fresh dill
- 4 tablespoons butter
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- 4 garlic cloves
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Mushroom-Barley Soup
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 (12-ounce) package pre-sliced button mushrooms
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Mushroom Barley Soup
- 1/2 teaspoon dried thyme
- 1 tablespoon soy sauce
- 1/4 cup olive oil
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- 1 cup water
- 1/3 cup fresh parsley leaves
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