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Mushroom and Barley Soup
Created by: Howcan Team
Ingredients
- 1 cup pearl barley
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
- Add the sliced mushrooms, diced carrots, and diced celery to the pot, and cook for another 5-6 minutes until the vegetables start to soften.
- Stir in 1 cup of pearl barley and 8 cups of vegetable broth. Add 1 teaspoon of dried thyme, and season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the barley is tender.
- Taste and adjust the seasoning if needed.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy!
Mushroom and Barley Soup has a rich history dating back to ancient times, with barley being one of the oldest cultivated grains and mushrooms being a staple in many cultures. This hearty soup has been enjoyed in various forms across the globe, from Eastern European kitchens to Asian cuisines. Chefs like Julia Child and Jacques Pépin have popularized their own versions of this comforting dish, adding their unique twists to the recipe. Today, the best Mushroom and Barley Soup can be found in traditional European restaurants, where the earthy flavors of the mushrooms and the nuttiness of the barley are expertly balanced. The key to a perfect Mushroom and Barley Soup lies in using high-quality mushrooms and allowing the barley to simmer until tender, creating a luscious, satisfying texture. Whether it's a classic recipe or a modern interpretation, this soup continues to be a beloved favorite for its wholesome ingredients and robust flavors.
60 min
6
250 calories
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