Mushroom Barley soup

1 cup barley
1-1/2 Tbsp. extra virgin-olive-oil
2 medium yellow onions, diced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 large carrot, diced
2 celery stalks, diced
20 oz. button mushrooms, sliced
5 cups chicken broth
2 bay leaves
8 sprigs fresh thyme

In a medium pan, bring the barley and 4 cups water to a boil. Cover, reduce heat to medium-low and simmer until tender, 30-40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add onions, salt and pepper. Cover and cook until the onions have softened, 5-7 minutes. Add the carrot and celery and cook for 6 more minutes. Add the mushrooms, increase the heat to medium-high and cook covered until they release their juices, about 4 minutes. Add the broth, bay leaves and thyme and simmer, uncovered for 10 minutes. Stir in the cooked barley and cook for 5 minutes more. Remove and discard the bay leaves.

Makes 4 servings

This is really good with a homemade sourdough bread or other country bread toasted. And if desired a small green salad or sandwich of your choice.


If you have a few minutes to spare, bring out the barley’s nutty flavor by sautéing the uncooked grain with 1 Tbsp. EVOO or butter over medium heat for a few minutes before adding the water.

Although fall is not here yet but I really feel it in the air and our leaves are really turning a lot. We are suppose to have some cooler weather next week. This soup will be so good on a nice cool fall evening.