With the holiday season in full swing plus cold temperatures, anyone else constantly craving comfort food? Ideally someone else would be making it for me (ha!), but since I do have to cook, soup to the rescue when this craving strikes!
One of my go-to soup recipes is my mom’s mushroom barley soup – it’s so delicious, easy to make and always delivers the warmth and nourishment we need.
I made a big batch last night and I can’t wait to have it for lunch or with dinner all week, alongside fresh sourdough bread 🙂 Hearty and nutritious comfort food FTW!
Mushroom Barley Soup
Ingredients
- 3 T butter
- 2 cups chopped white onions
- 1 lb sliced mushrooms (I usually get 2 packages, one white and one portobello shrooms)
- 1 T flour
- 1 T ground parsley
- 1 T ground thyme
- 32 oz broth of your choice (I use chicken, but could use veggie or beef)
- 1 cup barley (or farro, rinsed)
- Salt and pepper
- 1 t fresh lemon juice
Instructions
- Melt butter and saute onions until soft.
- Add mushrooms, parsley and thyme.
- Cook on low heat until mushrooms produce liquid.
- Mix in flour and add broth.
- Bring to boil and stir in barley.
- Simmer for 30 minutes and add salt, pepper and lemon juice to taste.
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