1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme
How to Make It
Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.
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Love this recipe with a few tweaks. Use portabello mushrooms for meatier flavor. Replace salt and thyme with herbs de provence adding after vegetables are sauteed. Add some chopped spinach to vegatables after they are sauteed. Use 4 Cups chicken stock (no salt added) and white wine. And lastly for a little more flavor you can add a small amount of tomato paste but it is not needed. I simmer the soup longer, as with most soups it gets better with time.
We really loved this soup. I followed the recipe except I used chicken stock so I didn't add the extra salt. I also ended up having to add more broth because the barley just soaked most of the liquid. No matter, it was delish. The texture of the mushrooms and the barley is so meaty that it's a real treat to eat. We devoured it.
My boyfriend had THIRDS. And he didn't bother to smother it with hot sauce.
It's a delicious soup. I made it as the recipe was written, then made it again and tweaked it by substituting beef broth and adding 50% more barley. Delicious.