Mushroom and Barley Soup
This mushroom and barley soup is a quick-to-table vegetarian riff on the classic beef and barley soup.
Equipment
- 1 Large Soup Pot
Ingredients
- 1 tbsp olive oil
- 1/2 cup diced onion white or yellow
- 1 cup diced carrots
- 3 cloves minced garlic
- 24 oz white mushrooms, sliced
- 3/4 cup dry pearl barley use more for a thicker soup
- 32 oz mushroom broth substitute vegetable broth
- 1 cup green beans sliced 1/2 inch pieces. Skip the green beans if you want to have a really full mushroom flavor.
- 1 tsp lemon juice You could also use 1/4 cup of dry white wine
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp white pepper secret ingredient!
- 1 tsp rubbed thyme of sub 2 tbsp fresh thyme
Instructions
- Prep veggies: Dice carrots and onion, slice mushrooms and green beans
- Heat large stock pot on medium high heat, add 1 tbsp olive oil to hot pan, then dump in carrots and onion and saute until onions are translucent - about 2-3 minutes. Add garlic and saute about 30 seconds.
- Add mushrooms, mushroom broth, salt, black pepper, white pepper and thyme and bring to a boil. It should look like you have too many mushrooms but they will cook down quickly.
- Once boiling, add barley and lower heat to low and simmer until barley is tender, about 30-45 minutes. At this point decide if the soup is too thick for your liking and add more broth (vegetable broth is fine) or even a little water if you're out of broth.
- Add green beans and simmer another 10 minutes (You can skip the green beans for an uninterrupted mushroom flavor.)
- Before serving, add parsley and add more salt and pepper to your taste.
- Enjoy with some good bread if you have some.