Mushroom Barley Soup Recipe

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup barley; 1 tablespoon olive oil; 1 large yellow onion, chopped; 2 garlic cloves, minced; 2 carrots, peeled and diced; 2 celery ribs, diced; 1 (250 g) package white button mushrooms, sliced; 3 (10 ounce) cans low sodium vegetable broth; 1 cup water; 2 bay leaves; 2 tablespoons fresh thyme, minced; salt and pepper, to taste

Servings: persons

1 cup barley
1 tablespoon olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 carrots, peeled and diced
2 celery ribs, diced
1 (250 g) package white button mushrooms, sliced
3 (10 ounce) cans low sodium vegetable broth
1 cup water
2 bay leaves
2 tablespoons fresh thyme, minced
salt and pepper, to taste

1
In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.
2
Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
3
Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup barley, 1 tablespoon olive oil, 1 large yellow onion, chopped, 2 garlic cloves, minced, and more.

Yes, Mushroom Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Barley Soup

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