Mushroom and Barley Soup

Warm up this fall with our comforting Mushroom and Barley Soup, a plant-based dish featuring earthy mushrooms and chewy barley in a flavorful, herb-infused broth. Perfect for chilly nights, this hearty soup is both filling and nourishing, offering a rich taste of autumn's finest ingredients.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups mushrooms (cremini, shiitake, or a mix), sliced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the mushrooms and cook until they release their moisture and begin to brown, around 7-8 minutes.
3. Stir in the carrot and celery, cooking for another 3 minutes until they start to soften.
4. Add the pearl barley, vegetable broth, thyme, rosemary, and bay leaf. Stir well and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 30-35 minutes, or until the barley is tender and the flavors have melded.
6. Season with salt and pepper to taste. Remove the bay leaf before serving.
7. Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!