Mushroom Barley Soup

Mushroom Barley Soup

For thousands of years, Eastern cultures have revered the mushroom for its many health benefits.  While providing powerful nutrients, the mushrooms also give this soup a meaty texture.  And the best part is it tastes good too.

1 cup instant barley

1 ½ tablespoons cooking oil

1 onion, diced

Salt & pepper to taste

2 carrots, peeled, diced

2 celery stalks, diced

8 ounces sliced button mushrooms

5 cups low-sodium chicken or vegetable broth

2 bay leaves

1/2 teaspoon dried thyme

In a sauce pan, bring the barley to a boil in 4 cups of water. Cover the barley, reduce the heat, and simmer for 10 minutes, or until tender.  Meanwhile, in a large soup pot heat the oil and add the onions, salt and pepper and cook until tender, about 5 minutes. Add the carrots and celery and cook for an additional 6 minutes, until tender. Add the mushrooms and continue to cook until they release their juices, about 5 minutes.  Add the broth, bay leaves and thyme and simmer the soup for 10 minutes.  Stir in the cooked barley and simmer for 5 more minutes.  Taste the soup to adjust the seasonings. Remove and discard the bay leaves and serve the soup warm.  Serves 6.