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–+ servings

Hearty Mushroom Barley Soup with Root Vegetables

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 medium carrots, diced
  • 2 medium parsnips, diced
  • 1 teaspoon dried thyme
  • 1 cup pearl barley, rinsed
  • 6 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
  • Stir in the garlic and mushrooms. Cook for 5 minutes until the mushrooms release their liquid and begin to brown.
  • Add the carrots, parsnips, and thyme. Cook for 2 minutes, stirring often.
  • Pour in the vegetable broth and add the rinsed barley, salt, and pepper. Bring the soup to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 35 minutes until the barley is tender and the vegetables are soft.
  • Turn off the heat and stir in the fresh parsley before serving.

merknader

If the soup thickens too much after sitting, stir in a splash of broth when reheating. Pearl barley holds its shape well here, so avoid quick-cooking barley or the texture will turn mushy. Leftovers keep in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon