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Mushroom Barley Soup Recipe

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This recipe for Mushroom Barley Soup, by , is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maureen Sullivan Romagnoli


1 cup barley
4 cups water
1 Tbsp. olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 package of white button mushrooms, sliced
3 (15 oz.) cans low-sodium vegetable broth
1 cup water
2 bay leaves
2 Tbsp. fresh thyme, minced
salt and pepper, to taste

In a medium saucepan, bring 4 cups of water and 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30 to 40 minutes, or until the barley is soft. You can make this the night before.
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic. Cook until soft.
Add the carrots and celery and cook until tender, about 5 minutes.
Add the sliced mushrooms and cook until they are soft.
Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer about 10 minutes.
Stir in cooked barley and cook for 15 minutes or so.
Remove the bay leaves before serving. Add salt and pepper to taste. Serve hot.

Number Of Servings:
Number Of Servings:
4 - 6 servings
Preparation Time:
Preparation Time:
1 hour and 15 minutes




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