Servings; 2-4 Prep Time: 10 minutes Cook time: 25 minutes
2 pkg sliced portabello mushrooms, chopped
2 c button mushrooms, chopped
1 small onion, chopped
2 cloves garlic, minced
4 c vegetable broth
1 Tbs balsamic vinegar
4 springs fresh thyme
1 bay leaf
1/4 tsp Himalayan pink salt
1/4 tsp pepper
1/2 c barley
- Saute mushrooms, onions and garlic in a non-stick pan for about 10 minutes until tender and slightly browned. Add broth, balsamic vinegar, thyme, bay leaf, salt and pepper. Cover and bring to a boil.
- Stir in barley, cover and simmer until barley is tender.
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