Ingredients
Soup
- 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
Instructions
Brown and simmer
- 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.
- Reduce heat to medium and add remaining oil, onion, carrots, and celery. Cook 5 minutes until the onion softens. Add garlic and cook 30 seconds.
- Return mushrooms and add rinsed pearl barley, broth, thyme, bay leaf, salt, and pepper. Scrape the pot bottom and bring to a boil.
- Reduce to a gentle simmer. Cover loosely and cook 40 to 45 minutes, stirring occasionally, until the barley is tender with a little chew. Add broth or water if needed.
- Remove the bay leaf. Taste for salt and pepper; stir in parsley. Ladle into six bowls.
Nutrition
Calories: 180kcalCarbohydrates: 27gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 400mgFiber: 5gSugar: 5g
Video
Notes
Use pearl barley, not quick-cooking barley, for the stated timing. The companion video also uses dried porcini and potato; this card is a simpler fresh-mushroom version. Barley contains gluten. Refrigerate leftovers promptly in shallow containers for up to 3 to 4 days and loosen with water when reheating. Nutrition is estimated per one of six bowls before bread.
