Plant Oriented Cooking

RECIPE: Barley Mushroom Soup

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  • 1 cup barley
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 package of Crimini mushrooms, sliced
  • 3 (15 ounce) cans low sodium vegetable broth
  • 1 cup water
  • 2 bay leaves
  • 2 T. fresh thyme, minced
  • Salt and pepper, to taste


  1. Bring 4 cups of water and the 1 cup of barley to a boil.
  2. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft.
  3. Sauté the onion and garlic.
  4. Add the carrots and celery and cook until tender, about 5 minutes.
  5. Add the sliced mushrooms and cook until they are soft.
  6. Add the vegetable broth, water, bay leaves, and fresh thyme.
  7. Simmer for about 10 minutes.
  8. Stir in the cooked barley and cook for 15 minutes.




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