Herb-Infused Mushroom Barley Soup

Sina Mizrahi Recipe By
  • Cook & Prep: 2.5 h
  • Serving: 10
  • Contains:

An array of fragrant herbs adds a delicious complexity to this beloved winter classic.

Ingredients (16)

Main ingredients

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For the soup

  1. Heat the oil in a large 6-quart soup pot over a medium flame. Sauté the onions and celery until translucent, 3 to 4 minutes.

  2. Add the mushrooms, carrots, potatoes, and garlic and cook for another 4 to 5 minutes, stirring occasionally.

  3. Add the water and barley and bring to a boil. Season with salt, basil, thyme, dill, and pepper.

  4. Cover, reduce heat to low, and simmer for at least 2 hours. Add the parsley and soy sauce, if using, and stir well. Serve hot.

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  • Abigail

    Herb-Infused Mushroom Barley Soup

    Warm and filling

    This soup is a vegetable-packed, to the extent that it there is far more vegetable than liquid and more akin to a stew. The mushroom flavour was less intense because of the addition of a wide variety of other vegetables. The herbs provided excellent flavour and it was nice not to have to add stock. I made the soup excluding the soy sauce and it proved popular with the whole family.
    Posted by Bergsley |August 14, 2017
    0
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Community Rating
5 / 5 stars
  • Abigail

    Herb-Infused Mushroom Barley Soup

    Warm and filling

    This soup is a vegetable-packed, to the extent that it there is far more vegetable than liquid and more akin to a stew. The mushroom flavour was less intense because of the addition of a wide variety of other vegetables. The herbs provided excellent flavour and it was nice not to have to add stock. I made the soup excluding the soy sauce and it proved popular with the whole family.
    Posted by Bergsley |August 14, 2017
    0
Please Log in to ask a question How'd it turn out? Write a review. POST

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