Mushroom Barley Soup with Carrots and Thyme

Makes 6 servings

This flexible soup uses pearl barley, vegetables, and broth for a satisfying one-pot meal. Barley contains gluten, so choose a different grain if you need to avoid it and check packaged ingredients for cross-contact information.

Ingredients

• 1 tablespoon olive or other cooking oil
• 1 medium onion, diced
• 2 carrots, diced
• 8 ounces mushrooms, sliced
• 2 garlic cloves, minced, optional
• 3/4 cup pearl barley, rinsed
• 8 cups lower-sodium vegetable or chicken broth, plus water as needed
• 1 teaspoon dried thyme
• 1 bay leaf, optional
• Black pepper to taste
• 2 cups chopped spinach or kale, optional
• Lemon juice or chopped parsley to finish, optional

Method

1. Warm the oil in a large pot over medium heat. Add onion and carrots and cook, stirring, until beginning to soften, about 5 minutes.

2. Add mushrooms and cook until they release moisture and begin to brown. Stir in garlic, if using, for about 30 seconds.

3. Add rinsed barley, broth, thyme, bay leaf, and pepper. Bring to a boil, then reduce heat and simmer partly covered until barley is tender, about 35 to 45 minutes. Stir occasionally and add water if it becomes thicker than you like.

4. Remove the bay leaf. Stir in greens during the final few minutes if using. Taste and adjust seasoning. Finish with lemon or parsley.

Swaps and storage

Use sliced celery in place of some carrot or add canned beans near the end. Broth sodium varies, so compare labels and adjust seasoning after cooking. Refrigerate leftovers promptly in shallow containers and reheat until hot throughout. Cool and store soup safely rather than leaving the pot at room temperature for an extended time.

For a gluten-free version, barley is not appropriate; consider rice or another grain that fits your needs, and check labels for cross-contact. This recipe is a meal idea, not a prescribed diet.

Sources and further reading

• 4 Steps to Food Safety, FoodSafety.gov
• Food Safety by Type of Food, FoodSafety.gov

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.