It's that time of year when I could just eat soup for dinner and be satisfied. I love Whole Foods mushroom barley soup that is available in Boulder but not in Salt Lake City. I found this recipe last year and have made it a couple of times and like it.
Mushroom Barley Soup
Recipe from Two Peas and Their Pod
This healthy and hearty soup is easy to make and is perfect for a cold day!
Prep Time10minutes mins
Cook Time1hour hr 10minutes mins
Total Time1hour hr 20minutes mins
Ingredients
· 1 cup barley
· 1 tablespoon olive oil
· 1 large yellow onion chopped
· 2 cloves garlic minced
· 2 carrots peeled and diced
· 2 celery stalks diced
· 1 16 oz package of white button mushrooms, sliced
· 3 15 ounce cans low sodium vegetable broth
· 1 cup water
· 2 bay leaves
· 2 tablespoons fresh thyme minced
· Salt and pepper to taste
Instructions
1. In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
3. Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.
