This recipe, courtesy of Two Peas & Their Pod, was commonly eaten by Victorians during chilly days! It's a perfect meal if you're inside while it's cold out, or if you're looking for a vegetarian meal!
Ingredients
- 1 cup barley
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 1 16 oz package white button mushrooms, thinly sliced
- 3 15 oz cans low-sodium vegetable broth
- 1 cup water
- 2 bay leaves
- 2 tbsp fresh thyme, finely minced
- Salt and pepper to taste
Instructions
1. In a medium saucepan, bring 4 cups of water and the barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes until the barley is tender. This step can be done in advance, even the night before.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until softened.
3. Add diced carrots and celery to the pot. Cook until vegetables are tender, approximately 5 minutes.
4. Incorporate sliced mushrooms into the pot and cook until they are soft and tender.
5. Pour in the vegetable broth and water. Add bay leaves and fresh thyme. Allow the mixture to simmer for about 10 minutes.
6. Stir in the cooked barley and let it simmer for an additional 15 minutes, allowing the flavors to meld together.
7. Before serving, remove the bay leaves. Season with salt and pepper according to taste.
8. Serve hot and enjoy your comforting barley and mushroom soup!
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