Hearty Mushroom & Barley Soup

1. 1
   prep

   Prep the vegetables and rinse the barley.

   1.Finely chop the onion, mince the garlic cloves, dice the carrots and celery into small cubes.

   2.Slice the cremini mushrooms into half-inch thick pieces.

   3.Rinse the pearl barley under cold water in a fine-mesh sieve until the water runs clear.
2. 2
   saute · ~8 min

   Sauté the aromatic base.

   1.Heat olive oil in a large heavy-bottomed pot over medium heat.

   2.Add chopped onion, carrot, and celery. Cook, stirring occasionally, until softened (5-7 min).

   3.Add minced garlic and sauté until fragrant (1 min).
3. 3
   saute · ~10 min

   Brown the mushrooms.

   1.Add the sliced cremini mushrooms to the pot and stir well.

   2.Cook until the mushrooms release their moisture, the liquid evaporates, and they begin to brown (8-10 min).

   TIPDon't salt the mushrooms yet — salt draws out moisture and prevents browning. Wait until the liquid is added.
4. 4
   mix

   Add herbs, barley, and water.

   1.Stir in dried thyme, crushed rosemary, and bay leaves.

   2.Add the rinsed pearl barley and pour in 6 cups of water.

   3.Season with salt and stir everything together.
5. 5
   boil

   Bring to a boil.

   Increase heat to high and bring the soup to a rolling boil.

6. 6
   simmer · ~40 min

   Simmer until barley is tender.

   Reduce heat to low, cover the pot with a lid, and let it simmer gently for 35-40 minutes. Stir once or twice to prevent sticking. The barley should be tender and chewy, and the soup will have thickened.

   TIPIf the soup becomes too thick, add a splash of hot water to reach your preferred consistency.
7. 7
   mix

   Finish the soup.

   1.Remove and discard the bay leaves.

   2.Stir in fresh lemon juice and ground black pepper.

   3.Taste and adjust salt if needed.
8. 8
   garnish

   Ladle into bowls and garnish with fresh parsley.

   Serve hot in deep bowls, topped with a generous sprinkle of chopped fresh parsley.

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