Mushroom Barley Soup

mushroom-barley-soup
Photo by Petrina Tinslay
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 320.39 calories
    • Calories 24 calories from fat
    • Fat 8.53 g
    • Sat Fat 1.53 g
    • Cholesterol 0 mg
    • Sodium 271.47 mg
    • Protein 16.97 mg
    • Carbohydrate 49.96 g
    • Fiber 11.26 g
    • Iron 3.29 mg
    • Calcium 58.1 mg

Ingredients

  1. Check 1cup barley
  2. Check 1 1/2tablespoons olive oil
  3. Check 2 medium yellow onions, diced
  4. Check kosher salt and black pepper
  5. Check 1 large carrot, diced
  6. Check 2 celery stalks, diced
  7. Check 20ounces button mushrooms, sliced
  8. Check 5cups low-sodium vegetable or chicken broth
  9. Check 2 bay leaves
  10. Check 2teaspoons fresh thyme leaves (about 8 sprigs)
  11. Check sliced sourdough or other country bread, toasted (optional)

Directions

  1. In a medium-size pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 35 minutes.
  2. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook until the onions have softened, 5 to 7 minutes.
  3. Add the carrot and celery and cook, covered, for 6 minutes more.
  4. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes.
  5. Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes.
  6. Stir in the cooked barley; remove and discard the bay leaves. If desired, season with additional salt and pepper and serve with the sourdough toast.