I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and takes a third of the time. It's perfect for a cold winter night.
Ingredient
¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste
Direction
Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in mushrooms and continue to cook for about 3 minutes.
Pour in chicken broth, add barley, and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender, about 40 to 50 minutes.
