Hearty Mushroom Barley Soup

Ingredients

• 3 tbsp olive oil
• 1 lb mushrooms (cremini, shiitake, or mixed), halved
• 1 whole onion, medium, diced
• 1 whole carrot, diced into 1/4-inch pieces
• 1 whole celery, diced into 1/4-inch pieces
• 3 clove garlic, minced
• ¾ cup pearl barley
• 6 cup vegetable broth
• 2 whole bay leaf
• 4 whole fresh thyme sprigs
• 1 tbsp sherry vinegar or red wine vinegar
• 1 whole salt and black pepper to taste

Instructions

1. 1

   Slice mushrooms in half if they are large; leave smaller ones whole.

2. 2

   Dice onion, carrot, and celery into 1/4-inch pieces. Mince garlic.

3. 3

   Heat olive oil in a large pot over medium-high heat until shimmering, ~90 seconds.

4. 4

   Add mushrooms in a single layer. Don't stir for 3 minutes until golden.

5. 5

   Stir, cook 2 more minutes until mushrooms release their liquid and edges darken.

6. 6

   Add onion, carrot, and celery. Sauté, stirring, until softened, ~5 minutes.

7. 7

   Add garlic, cook 30 seconds stirring until fragrant.

8. 8

   Pour in vegetable broth, add barley, bay leaves, and thyme sprigs.

9. 9

   Bring to a boil, then reduce heat to low, cover, and simmer 30 minutes.

10. 10

    Uncover, stir in vinegar. Taste and season with salt and pepper.

11. 11

    Remove bay leaves and thyme sprigs. Ladle into bowls.

12. 12

    Serve hot with crusty bread and a grind of fresh black pepper.

Tools you’ll need

• large pot (5-quart minimum)
• cutting board
• sharp knife
• wooden spoon or ladle
• measuring cups and spoons

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