Low 'n Slow Mushroom Barley Soup Recipe

This low 'n slow mushroom barley soup is an incredibly flavorful and hearty dish. Packed with earthy mushrooms, tender barley, and aromatic herbs, it's perfect for chilly days or when you need a comforting bowl of soup. This recipe takes its time to develop deep flavors through a slow cooking process, allowing the ingredients to meld together beautifully. Serve it as a main course or as a side with crusty bread for a satisfying meal.

Ingredients

• 1 cup barley
• 1 pound cremini mushrooms, sliced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 2 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Sauté until the vegetables are soft, about 5 minutes.
2. Add the garlic and mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 10 minutes.
3. Add the barley, vegetable broth, water, bay leaves, thyme, rosemary, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
5. After 1 hour, remove the lid and continue simmering for an additional 30 minutes, or until the barley is tender and the flavors have melded together.
6. Taste and adjust the seasonings if necessary. Remove the bay leaves before serving.
7. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

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