If you're looking for a warm and comforting soup that's packed with flavor and nutrition, this mushroom and barley soup with thyme and garlic is the perfect recipe to try. The combination of earthy mushrooms, hearty barley, and fragrant thyme and garlic create a delicious and satisfying soup that's perfect for chilly evenings. Plus, this recipe is easy to make and can be customized to your liking with different types of mushrooms, herbs, and spices.
Ingredients:
- 1 cup barley
- 8 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 2 cups sliced mushrooms (button, cremini, or shiitake)
- 2 tbsp olive oil
- Salt and pepper to taste
Start by rinsing the barley and cooking it in a pot of boiling salted water for about 30 minutes, or until tender but still slightly chewy. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook until tender, about 5 minutes. Add the garlic and thyme and cook for another minute, stirring constantly.
Add the mushrooms to the pot and cook until they release their liquid and start to brown, about 10 minutes. Season with salt and pepper to taste.
Add the vegetable broth and cooked barley to the pot and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the mushrooms are tender and the soup is heated through.
Serve hot with some crusty bread and enjoy!
