mushroom barley soup
Chicken
Mushroom Barley Soup
This mushroom barley soup is chock-full of veggies and grains. It's brimming with flavor!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 16 ounces sliced baby portobello mushrooms
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 6 cups reduced-sodium vegetable broth
- 1 cup medium pearl barley, rinsed
- 1/2 cup sprigs fresh parsley, stems removed, chopped
Directions:
- In a Dutch oven or large sauce pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 3-4 minutes. Add mushrooms; cook until soft, 4-5 minutes. Add garlic, salt, thyme and pepper; cook one minute longer. Stir in broth and barley. Bring to a simmer; cook, covered, until barley is tender, 30-35 minutes, stirring occasionally. Garnish with parsley.
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