Ingredients:
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional)
Directions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3-4 minutes until the onion is softened.
- Add the sliced mushrooms, carrot, and celery to the pot, and cook for 5-7 minutes until the vegetables are tender and the mushrooms are browned.
- Stir in the pearl barley, vegetable broth, bay leaf, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the barley is tender and the soup has thickened.
- Season the soup with salt and black pepper to taste. Garnish with chopped fresh parsley, if desired.
- Serve hot and enjoy!
This classic and comforting Mushroom Barley Soup is a hearty and satisfying dish perfect for colder weather. The combination of barley and mushrooms creates a rich and nutty flavor, while the addition of carrots, celery, and aromatic herbs like thyme and rosemary make the soup flavorful and well-rounded. This recipe is also vegan and can be easily adapted to be gluten-free by using gluten-free barley or another grain. Serve the soup with a slice of crusty bread or crackers for a cozy and comforting meal.
