Print Recipe Close Window logo

Mushroom-Barley Soup

Yield: Serves 6. Each serving: 1 cup.



1/2 tsp oil
1 medium onion, diced
2 cups fresh mushrooms, sliced
1/4 cup pearled barley
4 cups water
4 cups chicken or vegetable broth
black pepper to taste
pinch thyme
1 bay leaf

Heat a large soup pan over medium-high heat. Add the oil and sauté the onions and mushrooms until golden, about 3 minutes. Add the rest of the ingredients and bring to a boil. Reduce the heat to low and simmer until the barley is tender, about 1-1/2 hours.