Mushroom Barley Soup// here is the normal content // ?>
Got leftovers? Enjoy this one-pot recipe now and save the rest for later! Mushroom barley soup contains a variety of vegetables that provide vitamins and minerals and barley filled with protein and fiber that keeps you satiated. It is a great recipe to meal prep!
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
- 2 tbsp unsalted butter (or olive oil)
- 1 medium onion, diced
- 2 medium stalks celery, diced
- 2 medium carrots, peeled and diced
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¾ cup pearled barley
- 2 tbsp all-purpose flour
- 12 ounces cremini mushrooms, stems removed and cut into slices
- 6 cups low-sodium vegetable broth
Dice the onions, celery, and carrots.
Melt the butter in a large pot over medium heat. Add the onion, celery, carrots, salt and pepper.
Cook, stirring occasionally, until the vegetables are soft and tender, about 8 minutes.
Add the barley and cook, stirring occasionally, until lightly toasted, about 3 minutes.
Add the flour. Stir so it coats the barley and vegetables, and cook for 2 minutes. While this mixture cooks, slice the mushrooms.
Add the cremini mushrooms and vegetable broth. Bring to a boil, then reduce the heat and simmer until the barley is tender, 20 to 25 minutes.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.