Barley and Mushroom Soup

🛒 Ingredients

• Pearl Barley 30 g · 102 kcal
• Cremini Mushrooms 100 g · 23 kcal
• Vegetable Broth 200 g · 20 kcal
• Onion 30 g · 12 kcal
• Carrot 30 g · 12 kcal
• Celery Stalk 20 g · 3 kcal
• Olive Oil 8 g · 71 kcal
• Garlic 1 g · 1 kcal
• Fresh Parsley 1 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the pearl barley thoroughly under cold water; set aside. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion, carrot, and celery to the pot and sauté for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
3. Add the rinsed pearl barley and sliced mushrooms to the pot, stirring well to combine. Pour in the vegetable broth.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the barley is tender. Stir occasionally.
5. Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.