Mushroom Barley Soup

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A warm bowl of hearty soup is usually associated with the winter months, but soup is actually a great way to stay healthy and is also diet friendly.  Soup can certainly be nourishing especially in the transition time from winter to spring; just remember to stick to lots of protein and vegetables and stay clear of cream-based soups.

Ingredients

  • 1 cup barley
  • 1 Tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 package of white button mushrooms, sliced
  • 32 oz of chicken stock
  • 1 cup water
  • 2 bay leaves
  • 4-6 sprigs fresh thyme
  • Salt and pepper, to taste

In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.

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Heat olive oil in large stock pot on medium heat. Add onion, garlic, carrots, celery, mushrooms, thyme, butter and salt and pepper and cook vegetables until soft; about 5-10 minutes.

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Add the chicken stock, water, bay leaves and more fresh thyme. Simmer for about 10 minutes on low heat.

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Stir in cooked barley and cook on low heat for 15 minutes. Remove bay leaves before serving and feel free to add more salt and pepper for taste.

 

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