Ingredients
Vegetables and Aromatics
- 1 onion, diced
- 3 cups mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Grains and Broth
- 1 cup pearl barley
- 6 cups beef or vegetable broth
Seasoning and Fat
- 2 tbsp butter
- 1 tsp thyme
- Salt & pepper, to taste
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, celery, and sliced mushrooms. Cook, stirring occasionally, until the vegetables are softened and the mushrooms release their moisture, about 5-7 minutes.
- Add Garlic and Barley: Stir in the minced garlic and pearl barley, cooking for an additional 1-2 minutes until fragrant to enhance their flavors.
- Add Broth and Seasonings: Pour in the 6 cups of beef or vegetable broth and add the thyme. Season with salt and pepper according to taste. Bring the mixture to a boil.
- Simmer Soup: Reduce heat to low and let the soup simmer gently for 40 to 45 minutes, or until the barley is tender and the flavors have melded together.
- Final Taste and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot for a comforting and nourishing meal.
Notes
- You can substitute barley with quinoa or brown rice for a different texture.
- Use vegetable broth for a vegetarian or vegan-friendly version, replacing butter with olive oil.
- Adding fresh parsley or a splash of lemon juice before serving can brighten the flavor.
- Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
