Mushroom Barley Soup

  • Currently 4/5
from Real Simple Magazine, November 2005
1 cup barley
1 1/2 teaspoon olive oil
2 medium yellow onions
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/country bread, toasted, opt.
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, 30-40 minutes.  Meanwhile, heat the oil in a large pot over medium-low heat.  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.
Meal   DinnerDish   Soup
Main Ingredient   Rice/Grains

Rebecca Firestone

Member since Nov 2007

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