Mushroom And Barley Soup
Mushroom and Barley Soup is a wholesome, flavorful dish that combines the earthy richness of mushrooms with the hearty, nutty texture of barley. This comforting soup offers a satisfying balance of savory flavors, making it both nourishing and fulfilling.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced red bell pepper
- 4 cloves garlic, minced
- 1 (32 fluid ounce) container chicken stock
- 2 cups mixed greens (such as spinach, beet greens, and Swiss chard)
- ½ (12 ounce) package frozen corn
- 1 cup pearl barley
- 1 cup thinly sliced cremini mushrooms
- 1 cup peeled, thinly sliced carrot
Instructions
- Warm olive oil in a large saucepan over medium heat. Sauté the onion, bell pepper, and garlic in the hot oil for about 5 minutes, or until they soften and begin to release their flavors. This step builds a flavorful base for the soup.
- Add the chicken broth to the sautéed onion mixture, stirring to combine. Bring the mixture to a boil, then lower the heat to medium-low, allowing it to simmer gently and develop the flavors.
- Add the mixed greens, corn, pearl barley, cremini mushrooms, and sliced carrots to the simmering stock, stirring well to incorporate all the ingredients. This helps the vegetables and grains absorb the flavorful broth as they cook together.
- Let the soup simmer for about 30 minutes, or until the barley becomes tender and fully cooked, allowing the flavors to meld and the grains to soften.