Servings: 6-8Hardware: A cutting board and knives, measuring spoons and cups, a pot with a tight-fitting lid, a large soup pot, a wooden spoon, a colander or strainer
Time: prep: 10 minutes, cook 1 hour
- 1 cup barley
- 4 cups water
- 1 tablespoon olive oil
- 4 cloves garlic
- 2 carrots (about a cup)
- 1 celery stalk (about ½ cup)
- 1 pound baby Portobello mushrooms
- ½ small onion (about ½ cup)
- 6 sprigs of fresh thyme (or 1 teaspoon powdered thyme)
- 7 cups liquid (I used vegetable broth)
- S&P to taste
Barley Mushroom Soup
- Boil 4 cups of water in the small pot. Stir in the barley. Cover with a tight fitting lid and reduce to simmer. Simmer for 40 minutes or until the barley is soft. Drain.
- While the barley is cooking, roughly chop the garlic, celery, carrots, and onions. Rinse and slice the mushrooms.
- Heat the olive oil on medium to medium-high in the large soup pot. Sauté the onion, garlic, carrots, and celery until the carrots are tender. Stir often. Everything should be bubbling, but not browning. This should take about 7 minutes.
- Add the mushrooms and cook for another 3-4 minutes or until the mushrooms begin to release their liquid.
- Add the broth and thyme (if you are using fresh thyme, count the sprigs so that you can fish them out later) and bring to a boil. Stir in the barley and turn down to a simmer. Allow the soup to simmer for about 15- 20 minutes, stirring occasionally.
- Fish out the thyme sprigs. S&P to taste.
- Serve right away with crusty bread.