1 cup barley
1 pound fresh cremini mushrooms, sliced
1 cup chopped yellow onion
3/4 cup diced carrots
1/2 cup chopped celery
1/4 cup olive oil
2 cloves garlic, minced
6 cups low-sodium vegetable broth
Kosher salt and freshly ground black pepper
In a large pot or Dutch oven, add the olive oil and heat over medium heat.
Add the onion, carrots, celery and garlic. Sauté until the vegetables start to sweat and become translucent, about 3-5 minutes. Season with a pinch of salt and black pepper.
Add the mushrooms to the pot and stir to incorporate into the vegetables. Allow to cook until the mushrooms start to brown and release their liquid, about another 3-5 minutes.
Pour the vegetable broth and the barley into the pot and stir.
Bring the soup up to a boil, then reduce heat to medium-low and cover. Allow the soup to simmer until the barley has cooked and become tender, about 45 minutes.
When the barley has cooked, season the soup with salt and pepper to taste.
Remove the soup from the heat, garnish with some fresh chopped parsley (optional), and serve hot immediately.
Pro-tip: Didn't finish it all? This soup can be kept in the fridge for up to a week, or store it in the freezer for up to one month.
Pro-tip: Sliced chicken or sausage is a tasty addition to the soup for non-vegetarians. You can also use chicken broth instead of vegetable broth.
