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Mushroom Barley Soup with Fresh Thyme
Print Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 12 ounces cremini mushrooms, sliced
  • 3/4 cup pearl barley
  • 6 cups vegetable broth
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and mushrooms. Cook for another 6 to 7 minutes until the mushrooms release their liquid and start to brown.
  • Add the pearl barley, vegetable broth, salt, and black pepper. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 35 minutes.
  • Stir in the fresh thyme leaves and simmer uncovered for 5 more minutes. Taste and adjust salt if needed before serving.

Notes

The barley will continue to absorb liquid as it sits, so add a splash of broth or water when reheating to loosen the texture. This soup tastes even better the next day, so it is ideal for making on the weekend and portioning for lunches or dinners. If you prefer a lighter herb note, add half the thyme during cooking and the rest right before serving.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife