Delicious Mushroom Barley Soup


Photo by Paul Sirisalee



  1. 2tablespoons olive oil
  2. 1pound mushrooms, sliced
  3. 4cups carrots, chopped
  4. 2 cloves garlic, sliced
  5. 2 sprigs fresh thyme
  6. kosher salt and black pepper
  7. 6cups low-sodium vegetable broth
  8. 3/4cup pearl barley
  9. 1tablespoon chopped flat-leaf parsley



  1. Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
  2. Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.


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