Mushroom Barley Soup
Ingredients
- ¼ cup olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves of garlic minced
- 1 tsp. fresh thyme chopped
- 2 32 oz. cartons of beef, chicken or vegetable stock
- 1 lb. fresh mushrooms chopped
- 1 cup pearled barley rinsed
- Salt & pepper to taste
- Chopped thyme and parsley for garnish (optional)
Instructions
- Heat oil in large soup pot over medium heat, add onion, carrots, celery and garlic
- Cook until softened, about 10 minutes
- Add mushrooms and thyme, stir until coated cook for a few minutes
- Add stock and barley bring to a boil, reduce heat to simmer and partially cover with lid, cook until barley is tender
- Adjust taste with salt and pepper
- Garnish with parsley and chopped thyme
Category
Soups