Mushroom Barley Soup. Recipe by Always Yummy!

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein while rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is lower in sodium and more flavorful.

Heat a saucepan, add vegetable or olive oil and fry the chopped onion for 2 minutes over medium heat.

Add the cut mushrooms and keep frying for 5 minutes over high heat until liquid evaporates.

To the saucepan add the diced potato and carrot, pearl barley washed in cold water, rosemary, salt, pepper, bay leaves and broth, stir and bring to a boil, reduce the heat, cover with a lid and cook the soup for an hour over low heat.

In a bowl incorporate 2 tbsp of flour and 3 tbsp of cold water until smooth and pour into the soup by thin jet, stir and keep boiling for 10 minutes more over low heat.

Switch off the heat, sprinkle your hearty Mushroom Barley Soup with favorite greens and serve to the table.

Cooking Techniques

Equipment Needed

Spice Level: