Mushroom Barley Soup

Mushroom Barley Soup
Photo by Petrina Tinslay

Ingredients

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

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
    • 2 tablespoons medium-dry Sherry
    • 1/4 ounce dried porcini
    • 1/2 pound fresh shiitakes
    • fresh flat-leaf parsley
    • 2 celery ribs
    • 1 tablespoon olive oil
    • +8 other ingredients
  • Mushroom Barley Soup
    • 2 large carrots
    • 2 large celery stalks
    • 1/2 cup pearl barley
    • 1/4 cup fresh parsley
    • 1 onion
    • 1 pound mushrooms
    • 4 tablespoons butter
    • +2 other ingredients
  • Mushroom-Barley Soup
    • 3 tablespoons vegetable oil
    • 3 cups onions
    • 1 carrot
    • 1 1/4 cups pearl barley
    • 1/3 cup dried shiitake mushrooms
    • 2 celery stalks
    • +3 other ingredients
  • Mushroom-Barley Soup
    • 2 garlic cloves, minced
    • 1/2 teaspoon freshly ground black pepper
    • 1 ounce dried shiitake mushrooms (about 2/3 cup)
    • 1 tablespoon olive oil
    • +6 other ingredients
  • Mushroom Barley Soup
    • 1/2 teaspoon dried rosemary
    • 1 tablespoon soy sauce
    • 6 garlic cloves
    • 1/2 teaspoon dried thyme
    • 1/2 cup medium-dry Sherry
    • 3 medium onions
    • +8 other ingredients


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