Mushroom Barley Soup with Fresh Thyme

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 cups vegetable broth
• 1 cup pearl barley, rinsed
• 8 ounces mushrooms, sliced
• 2 teaspoons fresh thyme leaves
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add vegetable broth, barley, mushrooms, thyme, carrots, celery, and bay leaves. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 30 minutes, or until barley is tender.
5. 5 Season with salt and pepper to taste.
6. 6 Remove bay leaves and stir in parsley before serving.

Equipment

• Large pot

Variations

• Add a splash of cream or a Parmesan rind during cooking for extra richness.
• Include diced potatoes for added heartiness.

Substitutions

• Substitute pearl barley with farro or rice if preferred.
• Use dried thyme if fresh isn't available.

Pairings

• Pairs well with a simple green salad or roasted vegetables.

Nutrition

Tips

• For a richer flavor, toast the barley in the oil before adding the onion.
• If you prefer a thicker soup, blend half of it and mix it back in.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with crusty bread or a side of grilled cheese for a comforting meal.

FAQ