Mushroom and Barley Soup
A deeply savory soup of browned mushrooms, pearl barley, carrots and thyme. Warming and filling.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Serves
- 6
Contains: Wheat Soy Worked out from the ingredient list. Check your labels.
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Ingredients
- 475 ml olive oil Buy olive oil on Amazon (opens a new tab)
- 7.26 kg cremini mushrooms, sliced Buy cremini mushrooms on Amazon (opens a new tab)
- 66 ml kosher salt, divided Buy kosher salt on Amazon (opens a new tab)
- 10 2/3 yellow onion, chopped Buy yellow onion on Amazon (opens a new tab)
- 21 carrots, diced Buy carrots on Amazon (opens a new tab)
- 21 stalks celery, diced Buy celery on Amazon (opens a new tab)
- 32 cloves garlic, minced Buy garlic on Amazon (opens a new tab)
- 160 ml tomato paste Buy tomato paste on Amazon (opens a new tab)
- 105 ml fresh thyme leaves Buy fresh thyme on Amazon (opens a new tab)
- 1.89 liters pearl barley, rinsed Buy pearl barley on Amazon (opens a new tab)
- 20.19 liters vegetable broth Buy vegetable broth on Amazon (opens a new tab)
- 160 ml soy sauce Buy soy sauce on Amazon (opens a new tab)
- 10 2/3 bay leaf Buy bay leaves on Amazon (opens a new tab)
- 315 ml chopped dill Buy dill on Amazon (opens a new tab)
You will need
Method
- Heat 2 tablespoons oil in the Dutch oven over medium-high. Add the mushrooms and 1/2 teaspoon salt and cook, stirring only now and then, 10 to 12 minutes, until their liquid cooks off and they brown.
- Add the remaining oil, the onion, carrots and celery and cook 6 minutes.
- Stir in the garlic, tomato paste and thyme for 1 minute.
- Add the barley, broth, soy sauce, bay leaf and remaining salt. Bring to a boil, then simmer partly covered 35 to 40 minutes, until the barley is tender.
- Remove the bay leaf, taste for salt and stir in the dill. The soup thickens as it stands; loosen leftovers with a little water.
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