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–+ servings

Mushroom Barley Thyme Soup

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup pearl barley, rinsed
  • 6 cups vegetable broth
  • 4 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

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 soften.
  • Stir in the garlic and mushrooms. Cook for another 4 minutes until the mushrooms release their liquid and begin to brown.
  • Add the rinsed barley, vegetable broth, thyme sprigs, salt, and black pepper. Stir to combine.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, stirring occasionally, until the barley is tender.
  • Remove the thyme sprigs before serving. Taste and adjust salt if needed.

merknader

If the soup thickens too much after sitting, stir in a splash of broth when reheating. Fresh thyme sprigs infuse the broth evenly during simmering, but you can strip the leaves and add them at the end if you prefer a stronger herb taste. The barley continues to absorb liquid in the fridge, so store it in an airtight container for up to four days and add extra broth when warming.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon