Serves 4
251 cal · 40 min
Mushroom Barley Soup
Recipe GLPR6bbfbe1489fc8e
A hearty, wholesome soup featuring tender barley, earthy mushrooms, and a savory broth enriched with celery, carrots, and potatoes. This comforting dish is seasoned with garlic and thyme, making it perfect as a nourishing vegetable-forward meal.
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Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
2 medium celery stalks, sliced thin
2 medium carrots, peeled and sliced thin
2 cups mushrooms, sliced
1 cup potatoes, cut into bite-sized pieces
1/2 cup quick-cooking barley
1 teaspoon garlic powder
1/2 teaspoon dried thyme
3 cups low-sodium chicken broth
2 cups water
1 tablespoon fresh parsley, chopped
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat the vegetable oil in a large soup pot over medium-high heat.
Add the chopped onion, sliced celery, sliced carrots, and sliced mushrooms to the hot oil. Sauté, stirring occasionally, until the vegetables are golden and fragrant, approximately 4 minutes.
Pour in the chicken broth and water. Add the potato pieces, barley, garlic powder, and dried thyme. Stir to combine and bring the mixture to a rolling boil.
Reduce heat to medium-low and maintain a gentle simmer. Cook uncovered, stirring occasionally, until the barley is completely tender and the vegetables are soft, about 20 minutes.
Taste and adjust seasonings as desired. Ladle the soup into bowls, garnish each serving with fresh chopped parsley, and serve hot.
