Quick Mushroom Barley Soup

I was over near the Uptown Crescent City Farmers Market today and stopped in to pick up a beautiful selection of mushrooms.

Feel free to use any kind of mushrooms in this recipe but aren’t these amazing?

Cascadia, king trumpet, and oyster mushrooms

I made a quick, small batch soup recipe that is the perfect amount for me to have seconds tonight and to have enough left over for another meal. Also, remember, barley will still absorb liquid off heat, so be prepared to add more liquid when reheating.

This is a comforting soup that has a lot going for it, with minerals and vitamins in the mushrooms and a good source of nutrients and fiber in the barley. Plus it is super tasty!

Quick Mushroom Barley Soup

1 tablespoon olive oil
1 small onion (about ½ cup), chopped
1 tablespoon butter
1 lb sliced fresh mushrooms
2 garlic cloves, minced
2 cups water
2 cups chicken broth
3/4 cup pearl barley
1 bay leaf
½ teaspoon dried thyme
salt and pepper to taste

In a large saucepan, heat oil over medium heat. Add onions and cook 10 minutes, until soft and tender. Add butter and mushrooms and a pinch of salt. Cook and stir 5-6 minutes or until most of the water has evaporated. Add in minced garlic and sauté until fragrant.

Add water, chicken broth, barley, bay leaf and thyme. Bring to a boil. Reduce heat to a simmer and cook, uncovered, 30-45 minutes or until barley is tender. Taste and add salt and pepper as desired.


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