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–+ servings

Mushroom and Barley Vegetable Soup

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup quick-cooking barley
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the sliced mushrooms and cook for another 4 minutes until they release some liquid and start to brown.
  • Add the quick-cooking barley, vegetable broth, and dried thyme. Bring the mixture to a boil, then reduce to a simmer.
  • Cover and cook for 15 minutes, stirring once or twice, until the barley is tender.
  • Stir in the fresh spinach and cook for 2 minutes until it wilts. Season with salt and black pepper to taste.
  • Ladle into bowls and top each serving with chopped fresh parsley.

merknader

Quick-cooking barley keeps the total time under 30 minutes while still giving the soup its signature texture. If you only have regular pearl barley, cook it separately for 20 minutes before adding it in the final step. Leftovers thicken as they sit, so add a splash of broth when reheating.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board