Description
A soothing and hearty Mushroom Barley Soup perfect for chilly days.
Ingredients
Scale
- 1 cup pearl barley
- 8 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, sliced
- 2 medium carrots, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent (about 5 minutes).
- Add the sliced mushrooms; cook until softened and juices are released (about 8 minutes).
- Stir in carrot slices and fresh thyme; cook for an additional 5 minutes.
- Add pearl barley and stir well to combine with the vegetables.
- Pour in vegetable broth; bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes or until barley is tender.
- Season with salt and pepper to taste before serving hot.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- For a heartier flavor, you can add different vegetables or proteins of your choice.
- Adjust seasonings based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg