Serves 4
Ingredients
2 cups pearl barley
2 lbs. mushrooms
1 chopped onion
1 diced carrot
1 diced stalk of celery
3 cups vegetable broth
3 minced garlic cloves
3 tablespoons olive oil Salt and pepper to taste
Directions
Add chopped onions, celery, and carrots to a heated olive oil pot, leave it for medium heat, and fry for 5 minutes until softened. Mix the minced garlic and cook until fragrant. Add the mushrooms and cook until they release moisture and turn golden brown, about 6-8 minutes. Stir in the pearl barley, coating it with the vegetables.
Add the vegetable broth and mixture until it boils. Reduce heat, cover, and let the soup simmer for 40-45 minutes until the barley becomes tender and chewy. Season with salt and pepper to taste. Remove from heat, let it rest for a few minutes, and serve hot, garnished with fresh herbs if desired. Wrap up your meal with this healthiest, delicious, and nutritious Mushroom and Barley Soup, a perfect blend of earthy mushrooms, tender barley, and aromatic vegetables. It’s, an easy-to-make dish with rich flavors and satisfying textures in every spoonful. Serve it fresh and warm for a comforting experience, whether as a light lunch or a wholesome dinner for the whole family.
Enjoy!
Somaya Makhdoom | Contributing Writer
