Barley and Mushroom Soup Warms Your Winter

With crimini mushrooms and tawny port, this barley-mushroom soup is chock-full of flavor, nutrients, and is sure to warm-up a chilly winter day.

Prep time: 20 min. Cook time: 55 min.

 

 

Ingredients

• 1/2 cup pearl barley
• 1 medium onion, chopped fine
• 3 medium cloves garlic, chopped
• 1 medium carrot, peeled and diced in 1/4-inch cubes
• 2 and 1/2 cups crimini mushrooms, sliced
• 1/2 cup tawny port
• 1 tablespoon + 6 cups chicken or vegetable broth
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh thyme (or 1 teaspoon dried thyme)
• 1/2 tablespoon minced fresh sage (or 1/2 teaspoon dried sage)
• Salt and black pepper to taste

Directions

1. Rinse and soak barley in 1 cup of warm water while preparing the rest of the ingredients.
2. Heat 1 tablespoon of broth in a medium soup pot. Sauté onion, garlic, and carrots in broth for 5 minutes over medium heat, stirring frequently.
3. Add mushrooms and continue to sauté for another 3 minutes. Add drained barley and tawny port; cook for about 2 minutes.
4. Add rest of broth and bring soup to a boil on high heat. Once it comes to a boil, reduce heat to medium and simmer for about 40 minutes, or until barley and carrots are tender.
5. Add herbs, salt, and pepper at the end of cooking and serve.
   

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