Mushroom Barley Soup
Author: Nicole
Ingredients
  • 3 tablespoons olive oil
  • 1½ cups onions, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 1 pound white mushrooms, sliced
  • 3 quarts chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon nutmeg
  • 1 teaspoon dried thyme
  • 1 cup pearl barley
  • 2 tablespoons fresh dill, minced
  • 2 tablespoons fresh parsley, chopped
Instructions
  1. Heat olive oil in large pot (5 to 6 quarts) over medium heat.
  2. Add onions, carrots, celery, and garlic and sauté until tender but not browned, about 7 minutes.
  3. Add mushrooms. Cook until just soft, about 5 minutes.
  4. Add broth, seasonings, and barley. Raise heat to medium-high and bring to a boil.
  5. Lower heat to low. Simmer 2 hours or until barley is tender, stirring occasionally.
  6. Stir in dill and parsley.
Notes
* Freezes well.
* If you want a more hearty soup, cut the broth in half.
* You can also use vegetable broth if you prefer.
Recipe by Riegl Palate at https://www.rieglpalate.com/mushroom-barley-soup/