Mushroom Barley Soup

A deep, earthy soup of cremini mushrooms, pearl barley, and fresh thyme, simmered low and slow until rich and warming.

Ingredients

• 1 lbcremini mushrooms, sliced
• 1yellow onion, diced
• 2carrots, diced
• 2celery stalks, diced
• 3/4 cuppearl barley
• 8 cupsvegetable stock
• 3 sprigsfresh thyme
• 2 tbspolive oil
• to tastesalt and black pepper

Steps

1. 1Heat olive oil in a large pot and saute the onion, carrots, and celery until softened, about 8 minutes.
2. 2Add the mushrooms and cook until they release their liquid and begin to brown.
3. 3Stir in the barley, vegetable stock, and thyme, then bring to a simmer.
4. 4Cover and cook for 40 minutes, stirring occasionally, until the barley is tender.
5. 5Season to taste with salt and pepper before serving hot.