Mushroom Barley Soup



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.


  • 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.


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.


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


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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