Quick-Cooking Mushroom Barley Soup

“This New York style mushroom barley soup is fast to make and super comforting in the winter. This recipe was adopted from Lorna Sass' Short-cut vegetarian cookbook.”
READY IN:
30mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large soup pot, heat the oil over medium heat. Saute the onions and garlic for 1 minute, stirring frequently.
  2. Add the boiling water, tomato paste, stock powder, barley, mushrooms, carrots, celery, 2 t dill, the thyme and salt. Stir well and bring to a boil. Cover, lower the heat, and simmer for 5 minutes.
  3. Taste and add up to 1 t more dill if you like. Cover and simmer until the vegetables and barley are tender, about 5 more minutes.
  4. If you wish, enhance the flavor with either sherr or balsamic vinegar, and add black peppr to taste.

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