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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Make this hearty Mushroom Barley Soup to warm up on a cold day. Serve with sourdough toast for a lunch or dinner that truly satisfies. Ingredients:
1 cup barley |
1 1/2 tablespoons olive oil |
2 medium yellow onions, diced |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 large carrot, diced |
2 celery stalks, diced |
20 ounces button mushrooms, sliced |
5 cups low-sodium chicken broth |
2 bay leaves |
8 sprigs fresh thyme |
sourdough or other country bread, toasted (optional) |
Directions:
1. In a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cover and cook until the onions have softened, 5 to 7 minutes. Add the carrot and celery and cook, covered, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes. Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes. Stir in the cooked barley and cook for 5 minutes more. Remove and discard the bay leaves. If desired, season with additional salt and pepper and serve with the sourdough toast.Tip: If you have a few minutes to spare, bring out the barley's nutty flavor by sauteeing the uncooked grain with 1 tablespoon of olive oil or butter over medium heat for a few minutes before adding the water.
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