Mushroom Barley Soup

Mushroom Barley Soup
Petrina Tinslay
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preparation
35
minutes
cooking
40
minutes
Serves 4

Ingredients

1
cup
barley
1 1/2
tablespoons
olive oil
2
medium yellow onions, diced
kosher salt and black pepper
1
large carrot, diced
2
celery stalks, diced
20
ounces
button mushrooms, sliced
5
cups
low-sodium vegetable or chicken broth
2
bay leaves
2
teaspoons
fresh thyme leaves (about 8 sprigs)
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.
Kate Merker
October 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 24 %
  • Calcium 58.1 mg
  • Carbohydrate 49.96 g
  • Cholesterol 0 mg
  • Fat 8.53 g
  • Fiber 11.26 g
  • Iron 3.29 mg
  • Protein 16.97 mg
  • Sat Fat 1.53 g
  • Sodium 271.47 mg
What does this mean? See Nutrition 101.

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