Mushroom Barley Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 8 ounces white button mushrooms (sliced)
• 8 ounces baby bella mushrooms (sliced)
• 1 large onion (diced)
• 3 carrots (diced)
• 2 celery stalks (diced)
• 4 garlic cloves (minced)
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• 1 ½ teaspoon salt
• ½ teaspoon black pepper
• 8 cups low-sodium vegetable broth
• 1 tablespoon soy sauce
• 1 cup pearl barley (rinsed)

Steps

1. 1

   Heat the oil in a large pot over medium-high heat. Add the sliced mushrooms and cook until browned, 10–12 minutes.

2. 2

   Stir in the onion, carrots, and celery, and cook until softened, about 5 minutes.

3. 3

   Add the garlic, tomato paste, thyme, paprika, salt, and black pepper, and cook for 2 minutes, stirring often, until fragrant.

4. 4

   Pour in the broth and soy sauce, then stir in the barley. Bring to a boil, reduce heat, and simmer uncovered for 45–50 minutes, until the barley is tender.