DISHORA / RECIPES
Mushroom
Barley Soup
A pot of soup can be full of vegetables and still taste faint if the mushrooms only simmer.
Next: ingredients.
DISHORA / RECIPES
Ingredients • 6 bowls
2 tbsp olive oil
1 lb cremini mushrooms (454 g, sliced)
1 large yellow onion (diced)
2 medium carrots (diced)
2 stalks celery (diced)
3 cloves garlic (minced)
3/4 cup pearl barley (about 145 g; rinse)
8 cups low-sodium vegetable broth (about 1.9 L; more to loosen leftovers)
1 tsp dried thyme
1/2 tsp fine salt (then to taste)
1/4 tsp black pepper
2 tbsp chopped fresh parsley (for finishing)
DISHORA / RECIPES
Equipment
Large soup pot
Wooden spoon
Ladle
DISHORA / RECIPES
First Step
Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add the mushrooms in two batches and cook, turning only occasionally, until moisture evaporates and edges brown, about 8 to 10 minutes total. Transfer to a bowl.
Visit the recipe for all instructions.