Warm Mushroom Barley Soup

Serves 6 · 20 min prep · 50 min cook

Ingredients

• 1 cup pearl barley
• 1 lb mixed mushrooms (cremini, oyster, shiitake)
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 4 fresh thyme sprigs
• 1 bay leaf
• 6 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1/2 cup apple cider
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 small crisp apple for garnish

Instructions

1. 1Rinse the pearl barley under cold water until the water runs clearer.
2. 2Dice the onion, carrots, and celery into even small pieces; mince the garlic.
3. 3Wipe mushrooms clean and chop into rustic bite-size chunks so they stay substantial in the broth.
4. 4Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add onion, carrot, and celery and cook 6 to 8 minutes until softened and fragrant.
5. 5Stir in the garlic and mushrooms; raise heat slightly and cook 8 to 10 minutes, stirring occasionally, until mushrooms release liquid and begin to brown at the edges.
6. 6Pour in the apple cider and scrape up any browned bits from the bottom of the pot; let it bubble for 1 minute.
7. 7Add the rinsed barley, vegetable broth, thyme sprigs, bay leaf, salt, and pepper. Bring to a gentle boil.
8. 8Reduce heat to maintain a low simmer, cover partially, and cook 35 to 40 minutes until the barley is tender yet chewy and the broth has thickened slightly.
9. 9Remove the thyme stems and bay leaf. Taste and adjust seasoning.
10. 10Ladle into bowls, top with a few paper-thin raw apple slices and a sprinkle of fresh parsley for brightness.
11. 11Serve warm as a satisfying midday bowl that reheats beautifully for work lunches.