Mushroom Barley Soup

Serves: 4–6
Prep time: 15 min | Cook time: 40–50 min

Ingredients

• 2 tbsp olive oil or butter

• 1 onion, diced

• 2 garlic cloves, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 450g (1 lb) mushrooms, sliced (mix of button, cremini, or wild)

• ¾ cup pearl barley, rinsed

• 6 cups vegetable or chicken broth

• 2 tsp soy sauce or tamari (optional, for depth)

• 1 tsp dried thyme (or 2 tsp fresh)

• 1 bay leaf

• Salt & pepper, to taste

• Fresh parsley, for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.

2. Add mushrooms and cook for another 5–7 minutes, stirring occasionally, until they release their moisture and start to brown.

3. Stir in barley, broth, soy sauce, thyme, bay leaf, salt, and pepper.

4. Bring to a boil, then reduce heat and simmer covered for 40–45 minutes, until barley is tender.

5. Remove bay leaf, adjust seasoning, and garnish with chopped parsley before serving.

Optional add-ins: kale, spinach, or a squeeze of lemon juice for brightness.