mushroom barley soup

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  • 2 tablespoon(s) olive oil
  • 1 pound(s) mushrooms sliced
  • 4 carrots chopped
  • 2 clove(s) garlic sliced
  • 3/4 teaspoon(s) kosher salt
  • 3/4 teaspoon(s) pepper
  • 6 cup(s) vegetable broth
  • 3/4 cup(s) pearl barley
  • 1 tablespoon(s) parsley chopped
  • 2 sprig(s) thyme


  1. Cook mushrooms, carrots, garlic, thyme, salt and pepper in a large pot over medium-high heat, stirring occasionally, until carrots are tender, 8 to 10 minutes. Add broth and barley. Simmer, partially covered, until barley is tender, 30 to 35 minutes. Top with parsley.
March 2013

This recipe is a personal recipe added by Clynng and has not been tested or endorsed by MyRecipes.

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