Description
A hearty and nutritious soup made with mushrooms and barley.
Ingredients
Scale
- 1 cup barley
- 8 cups vegetable broth
- 2 cups mushrooms, sliced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Rinse the barley under cold water.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Add garlic and mushrooms. Cook until mushrooms are tender.
- Stir in thyme, salt, and pepper.
- Add vegetable broth and barley. Bring to a boil.
- Reduce heat and simmer for 45 minutes or until barley is tender.
- Adjust seasoning as needed before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Can be frozen for up to 2 months.
- Add spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mushroom Barley Soup