MUSHROOM, BARLEY VEGETABLE SOUP

Mushroom, Barley Vegetable Soup image

Provided by Linda Dalton

Time 1h20m

Number Of Ingredients 12

3/4 c uncooked barley
2 Tbsp olive oil
1 large onion diced/chopped
4 medium carrots diced 1/2 inch
2 celery stalks diced 1/2 inch
2 garlic cloves chopped
1 tsp old bay seasoning
8 c liquid- i use 3 cans low sodium chicken broth plus water
3/4 c uncooked dried split peas
3/4 tsp kosher salt
1/2 tsp fresh black pepper
8 oz cremini or button mushrooms sliced

Steps:

1. In medium size pot cook barley according to package directions (usually about 45 minutes). While barley is cooking, begin the soup prep.
2. In large soup pot on low heat, add olive oil, chopped carrots, onions, celery, garlic and Old Bay Seasoning. Cover and sweat the veggies until soft (8 minutes or so) stirring occasionally. When vegetables are soft, add the chicken broth and water, bring to a boil and add split peas. Bring back to a boil, lower heat and low simmer covered for 45 minutes.
3. Add salt, pepper and mushrooms and simmer another 20 minutes more. Add cooked barley, stir and serve. I like to top the soup with a slice of grilled, rosemary-infused Italian bread, but even store-bought croutons are great.