Mushroom Barley Soup

The cool weather is upon us, which means it’s soup weather. I only recently started experimenting with soups as my husband isn’t much of a soup fan. I like soups, especially for lunch because I find them filling and for the most part, healthy. This soup came about by accident but usually those are the best recipes. The only thing I would say is make sure you taste it before serving, as I needed to adjust the seasonings to give it a little extra flavour. That means, add salt and pepper.

I made this soup in the instant pot, but you can do it on the stove top as well. Big pieces of mushrooms with carrots and barley, all in a clear broth- either chicken or vegetable. The perfect hearty soup for a cold day. This recipe is a lunch soup worth gossiping about!

Mushroom Barley Soup

Yeild: 6-8 servings

INGREDIENTS:
5 mushrooms, thinly sliced
1 celery stalk, small dice
1 carrot stick, peeled and small dice
1 onion, small dice
1/3 cup pearl barley
6 cups chicken or vegetable stock
Salt/pepper
2 tbsp fresh dill, chopped

DIRECTIONS:
1. In a large soup pot or instant pot sauté the onions, carrots and celery.
2. Add in the mushrooms and season with salt and pepper. Continue to sauté until veggies start to soften.
3. Meanwhile, rinse barley and then place into pot.
4. Add in the stock, and another generous sprinkle of salt and pepper.
5. Cover and simmer for 30 minutes.
Instant pot- close lid, place valve to seal, press soup and set for 10 minutes. Quick release.
6. Once done, mix in fresh dill, adjust seasonings and serve. Enjoy!