Mushroom Barley Soup

Mushroom Barley Soup

I love to serve my family a hearty barley soup, but keeping with “eating a bit lighter post holidays” I left out the meat. I did, however, use beef broth, but you can use vegetable broth if you’re going for a completely vegetarian or vegan soup.

INGREDIENTS

1 Tablespoon Vegetable Oil

3 Cups Sliced Mushrooms

1/2 Cup Chopped Onions

1/2 Cup Chopped Orange Bell Pepper

2 Cloves Minced Garlic

6 Cups Beef Broth or Vegetable Broth

1/2 Cup Quick Cooking Barley

1 Tablespoon Dry Sherry

1/2 Teaspoon Dried Thyme

1/2 Teaspoon Dried Marjoram

In a heavy 3 quart saucepan add the vegetable oil and turn heat over a medium heat for 30 seconds. Add the onions, garlic, mushrooms, and bell pepper. Cook for 5 minutes until tender. Stir occasionally. Add broth, barley, sherry, thyme, and marjoram. Bring to a boil. Reduce heat and cover with a lid. Simmer for 25 minutes or until barley is tender. Ladle into bowls and serve warm. Serves 4