Details
Yields or Serves:
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