MUSHROOM BARLEY SOUP

Mushroom Barley Soup image

Make and share this Mushroom Barley Soup recipe from Food.com.

Provided by Boomette

Categories Grains

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

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Ingredients

1 cup barley
1 tablespoon olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 carrots, peeled and diced
2 celery ribs, diced
1 (250 g) package white button mushrooms, sliced
3 (10 ounce) cans low sodium vegetable broth
1 cup water
2 bay leaves
2 tablespoons fresh thyme, minced
salt and pepper, to taste

Steps:

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.
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.
Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.

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