Mushroom Barley Soup
This nourishing mushroom barley soup combines tender veggies and hearty barley, creating a flavorful and nutritious dish that's simple to prepare.
Equipment
- large pot
Ingredients
- 2 tbsp butter
- 1 large onion finely diced
- 3 large carrots diced
- 2 large celery ribs finely diced
- 16 oz mushrooms sliced
- 1 tsp salt (adjust to preference)
- 1 tsp ground black pepper (adjust to preference)
- 12 cups chicken broth low sodium
- 1 cup pearl barley
Instructions
- In a large pot over medium-high heat, melt the butter. Once melted, mix in the diced onions, carrots, and celery. Sauté until the vegetables are tender, approximately five minutes.
- Stir in the sliced mushrooms and season with salt and pepper. Allow the mixture to cook until the mushrooms soften, which takes about 5 to 8 minutes.
- Next, pour the chicken broth into the pot. Rinse the pearl barley under cold water and add it to the pot along with the bay leaves.
- Bring the soup to a rolling boil, then lower the heat and let it simmer until the barley becomes tender, roughly 40 to 50 minutes. Ladle into bowls, serve warm, and savor the flavors!