Description
A hearty Polish mushroom barley soup that is rich in flavor.
Ingredients
Scale
- 1 cup pearl barley
- 1 pound fresh mushrooms, sliced
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Rinse the pearl barley under cold water.
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery. Sauté until vegetables are soft.
- Add garlic and mushrooms. Cook until mushrooms are browned.
- Stir in the barley, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until barley is tender.
- Adjust seasoning if needed and serve hot.
Notes
- This soup can be stored in the fridge for up to three days.
- Add more broth if you prefer a thinner consistency.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg