Easy Healthy Portobello Mushroom Pearl Barley Soup
This healthy portobello mushroom pearl barley soup is full of anti-oxidant rich vegetables and has a deep rich flavor. The easy soup comes together in just over an hour for a healthy nutritious warming soup that is perfect for lunches or as a lighter dinner. Serve with your favorite biscuit for a complete meatless meal idea.
Ingredients
- ½ Cup Pearl Barley Dry uncooked
- 4 Cups Water
- 2 Red Onions Chopped
- 5 Cloves Garlic Sliced or Diced
- 1 Stalk Celery Sliced
- 2 Whole Carrots Peeled and sliced or diced
- 6 Medium Portobello Mushrooms Cut in half and then slice
- 4 Cups Vegetable Stock *Or Chicken Stock
- 2 Tbsp Fresh Basil Chopped fine
- 2 Tbsp Fresh Flat Leaf Parsley Chopped fine
- ½ tsp Black Pepper
- 1 Tbsp Butter
- 1 Tbsp Oil
Instructions
- In a soup pot add four cups of water to one half cup of dry pearl barley.
- Bring to a boil and then cover reduce temperature and simmer for forty minutes.
- Prep your vegetables and herbs.
- In a fry pan add the butter and oil and heat until blended.
- Add in the fry pan your garlic, onion, mushroom, carrots, and celery.
- Sautee for five to ten minutes or until carrots are slightly soft.
- Add to your cooked barley and cooking water the soup stalk and fresh herbs.
- Add the sauteed vegetable mix in and stir in the soup pot.
- Cover the soup and let simmer for additional fifteen minutes or until carrots are fork tender.
- Serve while hot. Leftovers can be reheated for up to three days.
- Freeze unused portions in freezer containers for up to one month. Longer will result in poor quality. Note frozen mushrooms will become chewier.
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