QUICKEST MUSHROOM-BARLEY SOUP
Have a pot of soup ready in just a half hour with quick-cooking barley. Lemon juice, parsley, and Parmesan wake up the mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
- Add broth and 2 cups water to pan; bring to a boil over high. Reduce heat to a simmer; add barley, and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve garnished with Parmesan.
Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 8 g, Protein 15 g
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jalsai cricket
[email protected]I can't wait to try this soup!
TopCrazyGamer
[email protected]This soup is also great served over rice.
Ms Manha
[email protected]I like to add a little bit of shredded chicken to this soup for extra protein.
Oxid Media
[email protected]This soup is a great way to use up leftover mushrooms.
Skyler Ssnchez
[email protected]I've made this soup several times and it always turns out great.
Carol Frantz
[email protected]This soup is so flavorful and satisfying.
Vikash Jaiswal
[email protected]I love the combination of mushrooms and barley in this soup.
Sharon Hasselbaink
[email protected]This soup is a great way to warm up on a cold day.
Flavin Kedogo
[email protected]This is my go-to soup recipe when I'm feeling under the weather.
Emmanuel ifechukwu Okoli442
[email protected]I love this soup! It's so easy to make and it's always a hit with my family.
Added Work
[email protected]This mushroom barley soup was fantastic! The flavors were rich and complex, and the barley gave it a hearty texture. I will definitely be making this again.