Craving a warm, comforting bowl of goodness? Look no further than this irresistible Mushroom Barley Soup! Packed with savory mushrooms, hearty barley, and a rich, velvety broth, this soup is a true feast for the senses. Whether you’re seeking a cozy meal on a chilly evening or a soul-satisfying lunch, this recipe is sure to become a new favorite.
Imagine the aroma of sautéed mushrooms and aromatic herbs wafting through your kitchen as you simmer this delightful concoction. Every spoonful is a delightful journey, with tender barley grains adding a wonderful chewiness and the mushrooms lending an irresistible earthy flavor. Get ready to be transported to a world of pure comfort and satisfaction!
Ingredients:
- 1 cup pearl barley
- 8 cups vegetable or chicken broth
- 1 pound mixed mushrooms (such as button, cremini, and shiitake), sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons butter or olive oil
- Chopped fresh parsley for garnish
Instructions:
- Rinse the barley under cold water and set aside.
- In a large pot or Dutch oven, melt the butter or olive oil over medium-high heat. Add the onions and sauté for 2-3 minutes until translucent.
- Add the garlic, carrots, celery, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
- Pour in the broth, barley, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the barley is tender.
- Remove the bay leaves and adjust the seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley.
