Okay, so I had to travel a great distance to gather the main ingredient for this recipe. This can’t be made without barley and for more than one year, I haven’t been able to buy barley locally. I had to drive for almost two hours so that should tell you how good this soup really is and worth making.
If you like a nutty flavor, then saute the barley before adding it to the pot of water. If not, then skip the first two steps in this recipe. If you do make this recipe, then I do suggest you saute the barley at least one time. It is really delicious.
|1 cup barley
1 1/2 TBS. olive oil
2 medium onions, diced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 large carrot, diced
|2 celery stalks
20 ounces portabella mushrooms, sliced
5 cups broth
2 bay leaves
8 sprigs fresh thyme
1. Add 1 TBS. olive oil to your cooking pot and heat.
2. Once the pot is warm, saute the barley on medium heat for about three minutes.
3. Add 4 cups of water to the pot with the barley and bring the water to a boil. Once it boils, cover the pot and reduce the heat to medium and cook for about 35 minutes.
4. In a saute pan add the olive oil and warm until heated.
5. Add onions, pepper, and salt and saute for about 5 to 7 minutes.
6. Next, add the carrots and celery and cook in covered pot for about 5-6 minutes.
7. Increase the heat to medium-high and add the mushroom, cooking them for about 4-5 minutes.
8. Next, add the broth, bay leaves, and thyme and cook for about ten minutes with the pot uncovered.
9. Add the barley and cook for 4-5 minutes more.
10. Season with pepper and salt.
Remember to remove the bay leaf.
Enter your link and share your soup recipe. Be sure that you have a final picture of the soup recipe and that you link directly to the soup post you are sharing.
If you would like, then you may use one of the soup swap buttons in your post or on the sidebar of your blog.