Description
A warm comforting broth based soup with tons of mushrooms, spices with tender hearty and filling barley!
Scale
Ingredients
- 1 cup pearl barley (I used Bob’s Red Mill Pearl Barley 30 oz)
- 1 Tablespoon Olive Oil
- 1/2 Cup Organic Onion, chopped
- 1 Organic Carrots, peeled and diced small
- 2 Cloves Organic Garlic, minced
- 1 (8 oz pkg) Organic Mushrooms of choice, sliced in various sizes
- 2 Cups Beef Broth
- 2 Cups Chicken Broth
- 2 Cups Water
- 1 teaspoon balsamic vinegar
- 1 Tablespoon Tomato Paste
- 1 Bay Leaf
- 1 Sprig Fresh Thyme (whole, leaves not removed)
- salt and pepper to taste (check for sodium in chicken broth if store bought before adding more)
Instructions
- In a large stock pot, heat the oil over medium heat. Add the onion and carrots and saute until tender, about 5 minutes. Season with salt and pepper. Stir occasionally to see if more oil is needed to prevent sticking and burning
- Add the garlic and stir – cook 30 seconds to 1 minute or until fragrant
- Add the mushrooms and cook until their liquid is released, about 4 minutes
- Add both broths, water, vinegar, tomato paste, spices and bay leaf. (NOTE: if you want a thicker soup you can use an immersion blender at this point BEFORE adding the bay leaf to desired consistency, that’s what I did)
- Bring to a boil and immediately turn down to simmer
- Add the barley and cook 45 minutes – 1 hour or until barley is tender
- Remove the bay leaf and check for seasoning. Add more seasonings if necessary and enjoy!