- 1 lb mushroom sliced
- 1.5 cups onion chopped
- 1 cup celery chopped
- 1 cup carrot chopped
- 4-6 cloves garlic minced
- 3 tablespoon olive oil
- 3 quarts vegetable stock or water
- 1 tablespoon salt
- 1 teaspoon pepper
- ¼ teaspoon nutmeg
- 1 teaspoon thyme
- 2 tablespoon dill minced
- 2 tablespoon parsley minced
- 1 cup pearl barley
Over medium heat, add olive oil to a 6- quart stockpot. Add onions, carrots, celery, and garlic. Saute until tender but not browned. Add mushrooms and cook until just soft.
Add stock, salt, pepper, nutmeg, thyme, dill, parsley, and barley.
Simmer for 2 hours or until barley is tender.
Cut down the cooking time by soaking the barley for 2 hours before beginning the soup, then it need only simmer for about ½ hour.
The soup may be made up to 2 days in advance, keep refrigerated. When reheating extra water or stock may be needed as soup may become too thick.
Calories: 114kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 264mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1894IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg