Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 16 ounces sliced baby portobello mushrooms; 3 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 6 cups reduced-sodium vegetable broth; 1 cup medium pearl barley, rinsed; 1/2 cup sprigs fresh parsley, stems removed, chopped

Total Time Prep: 15 min. Cook: 45 min.

Yield 8 servings

Test Kitchen Approved

This mushroom barley soup is chock-full of veggies and grains. It's brimming with flavor!

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
16 ounces sliced baby portobello mushrooms
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
6 cups reduced-sodium vegetable broth
1 cup medium pearl barley, rinsed
1/2 cup sprigs fresh parsley, stems removed, chopped

Directions

In a Dutch oven or large sauce pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 3-4 minutes. Add mushrooms; cook until soft, 4-5 minutes. Add garlic, salt, thyme and pepper; cook one minute longer. Stir in broth and barley. Bring to a simmer; cook, covered, until barley is tender, 30-35 minutes, stirring occasionally. Garnish with parsley.