Mushroom Barley Soup

BySarah

ingredients  1x2x3x

  • ▢1 tablespoon butter
  • ▢1 onion diced
  • ▢1 carrot diced
  • ▢1 rib celery chopped
  • ▢8 ounces mushrooms sliced or 1 can mushrooms
  • ▢6 cups beef broth or vegetable broth
  • ▢⅔ cup pearl barley
  • ▢1 bay leaf
  • ▢1 ½ teaspoons Worcestershire sauce
  • ▢1 teaspoon soy sauce
  • ▢¼ teaspoon dried thyme leaves

instructions 

  • Cook onion, carrot and celery in butter in a large saucepan over medium heat until onion is tender. Add mushrooms and cook 5 minutes more.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat and simmer 30-35 minutes or until barley is tender.
  • Discard bay leaf and serve.

notes

Leftovers should be stored in an airtight container in the fridge for up to 4 days. 

Freeze in labeled ziptop bags for up to 4 months.