Earthy, comforting soup featuring tender mushrooms and chewy pearl barley, perfect for nourishing your gut and warming you up on a chilly day.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 14 oz mushrooms, sliced (cremini or button recommended)
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
→ Grains & Liquids
09 - 2/3 cup pearl barley, rinsed
10 - 6 cups vegetable broth
11 - 1 bay leaf
→ Seasoning & Garnish
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons fresh parsley, chopped (optional)
14 - 1 tablespoon lemon juice (optional, for brightness)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 minutes until translucent and fragrant.
02 - Stir in minced garlic, diced carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften and edges become translucent.
03 - Add sliced mushrooms and cook for 6-8 minutes, stirring frequently, until they release their moisture and develop a golden-brown color.
04 - Sprinkle dried thyme and oregano over the vegetable mixture, stirring constantly to distribute herbs evenly and toast them briefly.
05 - Add rinsed pearl barley, vegetable broth, and bay leaf. Stir thoroughly to combine all ingredients. Bring to a rolling boil, then reduce heat to low.
06 - Simmer uncovered for 35-40 minutes, or until barley is tender but still slightly chewy and soup has thickened to a hearty consistency. Stir occasionally to prevent sticking.
07 - Remove and discard bay leaf. Taste and adjust seasoning with salt, black pepper, and lemon juice if desired for brightness.
08 - Ladle hot soup into warmed bowls and garnish with fresh chopped parsley. Serve immediately while steaming hot.
