Mushroom Barley Soup Recipe
A hearty and comforting mushroom barley soup, perfect for chilly days.
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Main Ingredients
- 1 cup pearl barley
- 2 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 8 cups vegetable broth
- 2 teaspoon dried thyme
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoon fresh parsley, chopped for garnish
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add the sliced mushrooms and cook until they release their juices and start to brown, about 10 minutes.
5. Pour in the vegetable broth, add the barley, dried thyme, salt, and pepper. Bring to a boil.
6. Reduce the heat to low and let it simmer for about 45 minutes, or until the barley is tender.
7. Adjust seasoning if needed. Garnish with fresh parsley before serving.
Calories: 250kcal | Carbohydrates: 40g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 600mg | Fiber: 8g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg