Mushroom and Barley Soup with Herbs
Ingredients
- 1 cup pearl barley, rinsed
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 12 oz (340 g) mushrooms (cremini, button, or mixed), sliced
- 6 cups vegetable broth
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh lemon juice (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and mushrooms; cook until mushrooms release moisture.
- Add barley, broth, bay leaf, and thyme.
- Bring to a boil, then reduce heat and simmer.
- Cook for 40–45 minutes until barley is tender.
- Season with salt and pepper.
- Stir in parsley and lemon juice before serving.