Mushroom Barley Soup
There’s just something about Mushroom and Barley Soup that let’s me know it’s winter. Creamy, filling, and deeply satisfying, it’s hard to beat on a chilly day or evening in front of the fire. Be sure to grab some crusty bread when you make this to get every bit out of the bottom of the bowl.
Ingredients
- 1 tablespoon canola oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 large carrots diced
- 6 cups mushrooms sliced (use a variety for the most fun: button, crimini, chanterelle, etc.)
- 1 tablespoon white miso paste
- 1 teaspoon dried thyme or to taste
- 1 cup pearl barley rinsed
- 2 quarts mushroom broth or chicken broth, or a combination of both
- Salt and pepper to taste
Instructions
- In a large soup pot, heat the oil and sauté the onion until softened. Add the mushrooms and carrots. Sauté until they have carrots are semi-soft and mushrooms have caramelized and given up all their liquid.
- Add garlic, miso paste, and thyme. Stir to mix. Add rinsed barley.
- Pour in the broth you've chosen. You may need to add more to get your soup to the consistency you like best.
- Bring to boil and then reduce heat to a simmer and cook until barley and carrots are tender.