An array of fragrant herbs adds a delicious complexity to this beloved winter classic.
Herb-Infused Mushroom Barley Soup
Recipe By Sina Mizrahi
- Cooking and Prep: 2.5 h
- Serves: 10
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Contains:
Ingredients (16)
Main ingredients
Start Cooking
For the soup
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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.
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Add the mushrooms, carrots, potatoes, and garlic and cook for another 4 to 5 minutes, stirring occasionally.
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Add the water and barley and bring to a boil. Season with salt, basil, thyme, dill, and pepper.
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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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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.
Please
Log in to post a review How'd it turn out? Write a review.
-
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.
Please
Log in to ask a question How'd it turn out? Write a review.
.jpg "Maple Roasted Carrot Soup with Crispy Pastrami Strips")
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