This simple soup is a favorite at our house. It is flavorful, filing, and goes great with homemade bread. It reheats wonderfully, so it is also a great take-to-work or school lunch. Give it a try when you want an easy and nutritious meal that will stay fresh in your fridge for up to 1 week.
Ingredients:
1 Onion, diced
8 oz. Mushrooms, sliced (we tend to use white button mushrooms)
1 T Oregano
Salt & Pepper to taste
1 T Vegetable Bouillon (we use Orrington Farms to avoid MSG!)
½ Cup Carrots, diced
1 stalk Celery, diced
1 Cup Barley
4-6 cups Water
Process:
This soup is so easy! Sauté the onions, carrots, and celery in oil along with the herbs and spices within your soup pot. When the onions are translucent, and the carrots are mostly cooked, add the bouillon, the barley and the water. Bring everything to a boil and let it simmer until the barley is cooked to your liking. If you prefer a thinner soup, add more water. If there’s too much water, just let it continue to cook down a bit longer.
Serve this mushroom barley soup with a hearty bread, and you are set to enjoy a tasty and filling meal!