Eastern European · lunch

Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 3 servings
Cuisine: Eastern European
Ingredients: Pearl barley, dry, 2/3 cup; Mushrooms, sliced, 1 lb; Olive oil, 1 tbsp; Onion, diced, 1 medium; Carrots, diced, 2 medium; Celery, diced, 2 stalks; Garlic, 3 cloves; Fresh parsley, 2 tbsp; Dried thyme, 1 tsp; Low-sodium soy sauce, 1 tbsp; Salt, to taste; Black pepper, 1/2 tsp

Earthy mushrooms and pearl barley in a thick vegetable broth.

65 min3 servings

26610g48g6g

A cozy, fiber-rich soup. The barley keeps absorbing broth as it sits, so add water when reheating.

Ingredients

Pearl barley, dry2/3 cup
Mushrooms, sliced1 lb
Olive oil1 tbsp
Onion, diced1 medium
Carrots, diced2 medium
Celery, diced2 stalks
Garlic3 cloves
Fresh parsley2 tbsp
Dried thyme1 tsp
Low-sodium soy sauce1 tbsp
Saltto taste
Black pepper1/2 tsp

Steps

Brown the mushrooms in the oil over high heat for 8 minutes, without crowding. Set aside.
Cook the onion, carrot and celery in the same pot for 6 minutes. Add garlic and thyme.
Add the barley and 7 cups of water. Simmer partly covered for 35 minutes.
Return the mushrooms with the soy sauce, and cook 10 more minutes until the barley is tender.
Season with salt and pepper and finish with parsley.

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Adapted from National Kidney Fund