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–+ servings

Mushroom Barley Soup

Catherine BarclayCatherine Barclay
Mushroom Barley Soup is a hearty and nutritious dish featuring a medley of flavours. Made with chopped onion, sliced mushrooms, diced carrots and celery, this nourishing soup also includes pearl barley and is simmered in vegetable broth. Seasoned with thyme and pepper, it’s a comforting and wholesome meal, perfect for any occasion. Enjoy this deliciously filling soup as a warming starter or a satisfying main course!
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Course Soup
Servings 4 servings

Ingredients
  

  • 1 brown onion chopped
  • 3 cups button mushroom sliced
  • 1 cup pearl barley
  • 4 cups vegetable stock (broth)
  • 2 carrots diced
  • 2 celery sticks diced
  • 1 tsp thyme
  • pepper to taste

Instructions
 

  • Sauté onion and mushrooms in a pot with some vegetable stock until soft.
  • Add carrots, celery, barley, stock, and thyme. Bring to a boil.
  • Reduce heat and simmer for 30-40 minutes until barley is tender.
  • Season with pepper and serve.
Keyword barley, Chunky Tomato Soup Recipe, mushrooms, plant-based, vegan, wfpb
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