A simple, hearty soup perfect for chilly winter days! I use quick-cooking barley to save time, but you can use regular barley if you wish and either extend the cooking time, or cook it separately and add it to the pot when it’s cooked. Feel free to change up the herbs and additional veggies!
Mushroom Barley Soup
- 1 onion
- 3 cloves garlic
- 1 carrot
- 8 oz. mushrooms
- 1/2 cup quick-cooking barley
- 1 cup kale (or spinach)
- 4 cups vegetable broth
- 2 tsp. white wine vinegar
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- Salt/pepper to taste
- Other possible add-ins: dried thyme, celery, rutabaga, parsnips, turnips, zucchini, winter squash, etc.
- Dice onion, carrot, and slice mushrooms.
- In a stockpot over medium-high heat, saute onion, carrot, and mushroom with salt for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil saute method.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic, basil, and oregano. Stir and saute 1-2 minutes.
- Add white wine vinegar and broth. Bring to a boil.
- Add barley, then reduce heat and simmer for 10-15 minutes until barley is cooked (or longer if not using quick-cooking barley).
- Roughly chop kale, stems removed.
- Stir in kale during last couple minutes of cooking. Salt to taste.