In a medium pan, bring the barley and 4 cups of water to a boil.
Cover, reduce heat to medium-low, and simmer until tender, 30-
40 mins. Meanwhile, heat the oil in a large pot over medium-low
heat. Add the oinions, salt and pepper. Cover and cook until the
onions have softened, 5 to 7 mins.
Add the carrot and celery and cook, covered, for 6 mins more. Add
the mushrooms, increase heat to medium-high, and cook,
covered, until they release their juices, about 4 mins.
Add the broth, bay leaves, and thyme and simmer, uncovered, for
10 mins. Stir in the cooked barley and cook for 5 mins more.
Remove and discard the bay leaves. If desired, season with
additional salt and pepper and serve with the sourdough toast.
Originally Submitted
1/24/2009
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