HEALTHY & FLAVORFUL MUSHROOM BARLEY SOUP RECIPE RECIPE - (4.6/5)

Healthy & Flavorful Mushroom Barley Soup Recipe Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 12

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2 tablespoons extra-virgin olive oil
1 onion, minced
1 pound cremini mushrooms, brushed, cleaned, stemmed and quartered)
1 pound Portobello mushrooms (I used Shiitaki mushrooms, instead)
1 ounce dried porcini mushrooms, rinsed and minced
Salt and pepper, to taste
2 carrots, peeled and cut into 1/2-inch pieces (I chopped them in my food processor as a short cut)
2 garlic cloves, minced
2 teaspoons minced fresh thyme (or 1/2 teaspoon dried)
6 cups low-sodium chicken broth
1 cup water
1/2 cup pearl barley

Steps:

Heat the oil in a large Duch oven, over medium high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Sir in the cremini, shitaki (or Portobello) and porcini mushrooms and a pinch of salt. Cover and cook until the mushrooms are very wet, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 minutes. Stir in the carrots, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in the broth, water*, and barley bring to a simmer. Partially cover, reduce the heat to medium-low and cook until the barley is tender, about 50 minutes. *In my pressure cooker, I added the water and pressure cooked the barley on HIGH for 20 minutes, then allowed a natural release-- while I was preparing the soup. This shaved off 30 minutes of simmering time! Serve with salt & pepper, to taste, and serve. Note: I liked adding a squeeze of a fresh lemon wedge into the soup, which adds a nice balance of acidity and brightness.