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June 23, 2007 | Episode 18, Season 2

Mushroom-Barley Soup Mushroom-Barley Soup
Real Simple Television Productions Inc.

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Mushroom-Barley Soup

  • Hands-On Time: 35 minutes
    Total Time: 45 minutes
    Makes 4 to 6 servings
  • 1 cup barley
  • 1 1/2 tablespoons olive oil
  • 2 medium yellow onions, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 20 ounces button mushrooms, stems trimmed and caps thinly sliced
  • 3 14.5-ounce cans low-sodium chicken or vegetable broth
  • 2 bay leaves
  • 8 sprigs fresh thyme
  • Sourdough or some other bread, toasted (optional)

Bring the barley and 4 cups of water to a boil in a medium saucepan. Reduce heat, cover, and simmer until tender, 30 to 40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper and cook for 7 minutes. Add the carrot and celery and cook, stirring occasionally, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook until they release their juices, about 3 minutes. Add the broth, bay leaves, and thyme and simmer for 10 minutes. Stir in the cooked barley and cook for 5 minutes more. Remove and discard the bay leaves and thyme sprigs. Ladle the soup into individual bowls and serve with the toasted bread, if desired.

To freeze: Let the soup cool, then ladle it into resealable freezer bags. Store for up to 3 months.

To reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Serve with the toasted bread, if desired.

 
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