Hearty Mushroom and Barley Soup

Warm up your winter with a comforting bowl of mushroom and barley soup. This hearty soup is packed with earthy mushrooms, chewy barley, and aromatic herbs. It's perfect for a cozy night in or as a starter for a dinner party. The combination of mushrooms and barley provides a rich and satisfying texture, while the herbs add a depth of flavor. Serve this soup with a side of crusty bread for a complete and satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 8 ounces white mushrooms, sliced
• 4 cups vegetable broth
• 1 cup pearl barley
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the sliced cremini and white mushrooms to the pot, and cook until they are softened and golden brown.
3. Pour in the vegetable broth and add the pearl barley, dried thyme, and bay leaf. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30 minutes, or until the barley is tender.
5. Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
6. Ladle the mushroom and barley soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread.
7. Enjoy!

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