June 23, 2007 | Episode 18, Season 2
Real Simple Television Productions Inc.
- Hands-On Time:
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.