Description
A hearty and comforting mushroom barley soup made in one pot for easy preparation and cleanup. Perfect for a nutritious and filling meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 cup pearl barley
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Add garlic and mushrooms. Cook for another 3 minutes.
- Stir in barley, vegetable broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 45 minutes until barley is tender.
- Season with salt and pepper. Remove bay leaf before serving.
Notes
- Rinse barley before cooking to remove excess starch.
- Add more broth if the soup becomes too thick.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg