I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and takes a third of the time. It's perfect for a cold winter night.
Ingredients
- olive oil: 0.25 cup
- onion: 1 cup (chopped)
- carrots: 0.75 cup (diced)
- celery: 0.5 cup (chopped)
- garlic: 1 tsp (minced)
- fresh mushrooms: 1 pound (sliced)
- chicken broth: 6 cups
- barley: 0.75 cup
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in mushrooms and continue to cook for about 3 minutes.
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Pour in chicken broth, add barley, and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender, about 40 to 50 minutes.
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Season with salt and pepper before serving.
