- 4 cups vegetable broth
- 1 tbsp minced garlic
- 12 oz sliced mushrooms
- 1 cup diced onion
- 1 1/2 cups diced carrot
- 1 cup diced celery, or additional carrot or onion
- 1/2 cup pearl barley (rice will also work)
- 2 tbsp butter, oil, or tahini, optional for a richer flavor
- 3/4 tsp dried thyme
- 1 tsp dried rosemary
- 2 tsp salt
If desired, sauté the onion and garlic in the butter or oil first, 5 minutes or until the onion begins to brown. (This adds extra flavor, but you can skip this step and simply combine all ingredients at the same time if you want.) Combine all ingredients in a medium pot, and bring to a boil. Once boiling, cover the pot and lower to a simmer for 1 hour. Or you can use a slow cooker if you’d prefer. The soup tastes much more flavorful the day after it’s made. Leftovers can also be frozen.Instant Pot Version: Cook the barley first (either in the instant pot or on the stove), then add everything to your instant pot and cook 3 minutes.View Nutrition Facts
Calories: 84kcal